真空贴体包装对鲟鱼片冷藏过程中品质变化的影响

本研究旨在探究4℃冷藏过程中真空贴体包装鲟鱼片的品质变化规律。以普通真空包装、托盘包装作对比,测定了冷藏过程中鲟鱼片菌落总数、硫代巴比妥酸反应产物(thibarbituric acid reactive substances,TBARS)值、挥发性盐基氮(total volatile basic nitrogen,TVB-N)含量、生物胺含量、ATP及其关联物含量与K值等化学指标,pH值、感官得分、色泽、质构等物理指标,以及微生物菌落总数。结果表明:与普通真空包装(6 d)和托盘包装(3 d)相比,真空贴体包装可将鲟鱼片在4℃冷藏条件下的货架期延长至9 d,并可有效抑制鲟鱼片TBARS值、TVB-N含量、总生物胺含量、次黄嘌呤含量、K值、b*值等指标的上升和弹性、硬度、鲜味物质肌苷酸含量的下降速度。此外,真空贴体包装可增加产品美观性,提高消费者购买欲,因此具有广泛应用于水产品包装的前景。

Effect of Vacuum Skin Packaging on Quality Changes of Sturgeon (Acipenser schrencki) Fillets during Cold Storage

The purpose of this study was to investigate the quality changes of sturgeon fillets with vacuum skin packaging relative to vacuum packaging and tray packaging during storage at 4 ℃. The chemical indexes such as thiobarbituric acid reactive substance (TBARS) value, total volatile base nitrogen (TVB-N) content, biogenic amine content, the contents of ATP and its related breakdown compounds and K value were determined. Physical indexes such as pH, sensory score, color and texture, as well as total microbial count were measured as well. The results showed that the shelf life of sturgeon fillets with vacuum skin packaging was 9 days at 4 ℃, which was 3 days and 6 days longer compared with vacuum packaging and tray packaging, respectively. Vacuum skin packaging could effectively inhibit the increase in TBARS value, and the contents of TVB-N, biogenic amines and hypoxanthine, K value and yellowness (b*) value and slowed down the decrease in elasticity and hardness as well as the content of inosine monphosphate (IMP) as a umami taste compound. Compared with vacuum packaging and tray packaging, vacuum skin packaging could make the product more appealing in appearance, thereby simulating consumers’ purchase desire. In conclusion, vacuum skin packaging holds promise for applications in aquatic product packaging.