不同包装与贮藏条件对两种低盐腌制罗非鱼片的品质影响

为了开发低盐罗非鱼(Oreochromis mossambicus)深加工产品,延长其货架期,以本实验室开发的低盐腌制罗非鱼片、复合低盐腌制罗非鱼片为对象,通过普通包装(对照)、真空包装和气调包装,测定鱼片在4℃(冷藏)和-3℃(微冻)贮藏过程中汁液流失率、感官评分、pH值、硫代巴比妥酸反应物(thiobarbituric acid reactive substances,TBARS)值、挥发性盐基氮(total volatile base-nitrogen,TVB-N)含量、菌落总数等指标,分析不同包装方式和不同贮藏条件下的品质变化规律。结果表明:不同包装方式的两种低盐腌制罗非鱼片在4℃和-3℃贮藏过程的感官评分随贮藏时间延长逐渐下降,pH值呈现先降低后升高的趋势,而汁液流失率、TBARS值、TVB-N含量、菌落总数均随着贮藏时间的延长呈现上升的趋势。综合各项指标的变化规律,复合低盐组罗非鱼片比低盐组罗非鱼片在贮藏过程中能更好地维持品质,气调包装的鱼片品质优于真空包装和普通包装。在4℃贮藏时,气调包装的两种低盐腌制罗非鱼片货架期均为12 d,比普通包装和真空包装分别延长8 d和4 d;在-3℃贮藏时,气调包装组的货架期均达到43 d,比普通包装组和真空包装组分别延长25、10 d。两种低盐腌制罗非鱼片采用气调包装、-3℃贮藏可明显保持产品的品质和延长货架期,这为罗非鱼低盐深加工产品的开发生产提供技术支持。

Effects of Different Packaging Methods and Storage Conditions on the Quality of Two Low-Salt Cured Tilapia Fillets

In order to develop low-salt cured tilapia fillets (Oreochromis mossambicus) with prolonged shelf life, two lowsalt tilapia fillets developed in our laboratory, made with salt alone or in combination with potassium chloride, sodium malate and white sugar, were packaged in air (control), modified atmosphere or vacuum and then stored at 4 (refrigeration) or ?3 ℃ (superchilling). Quality indicators including drip loss, sensory score, pH, thiobarbituric acid reactive substances (TBARS) value, total volatile base-nitrogen (TVB-N) content, and total bacterial count were determined during storage. Results showed that the sensory scores of the two low-salt cured tilapia fillets gradually decreased with storage time at each temperature, irrespective of the packaging method used, and the pH appeared to decrease first and then increase, while the drip loss, TBARS value, TVB-N content and total number of colonies showed an upward trend with increasing storage time. Overall, it was found that the combined treatment maintained better quality of low-salt tilapia fillets during storage than single salt. The quality of modified atmosphere packaged fish fillets was better than that of those packaged in vacuum and air. The shelf life of both low-salt cured tilapia fillets with modified atmosphere packaging was 12 days at 4 ℃ and 43 days at ?3 ℃, which was prolonged by 8 and 4 days at 4 ℃, and by 25 and 10 days at ?3 ℃ compared with those packaged in vacuum and air, respectively. Both low-salt cured tilapia fillets should be packaged in a modified atmosphere and stored at ?3 ℃ to maintain the product quality and extend the shelf life. This provides technical support for the processing of low-salt tilapia products.