不同气调包装对醉虾贮藏品质的影响

研究了40%CO2+60%N2和100%CO2的气调包装以及真空和空气包装4种包装方式对贮藏醉虾菌落总数、理化指标和感官指标的影响。结果表明:相对于真空和空气包装组,100%CO2或40%CO2+60%N2的气体包装,对醉虾的保鲜效果较好,其样品的菌落总数和挥发性盐基氮含量较低,质地和色泽变化较小,感官评分较高。但由于100%CO2包装随着贮藏时间的延长,气体收缩较明显导致产品包装外观不理想,40%CO2+60%N2的混合气体包装更适合于醉虾的贮藏。

The effect of packaging methods on the quality of marinated shrimp during storage

Effect of modified air packaging with 40% CO2 + 60% N2 or 100%CO2,vacuum packaging and air condition packaging on the total viable counts(TVC),total volatile base nitrogen(TVB-N),pH value,shear force,color and sensory evaluation of marinated shrimp was studied.As compared with vacuum packaging and air condition packaging,40% CO2/60% N2 or 100%CO2 modified atmosphere packaging displayed better effects on maintaining the shrimp quality with lower TVC and TVB-N value,higher sensory score.The shear force and color changes were smaller than that of vacuum packaging and air condition packaging samples.But with the storage time increase,the volume of CO2 decreased obviously in 100% CO2 packaging and shrimp showed undesirability appearance.Therefore,it's better to select 40% CO2+ 60% N2 packaging for marinated shrimp.