气调包装对太平洋牡蛎冷藏保鲜效果的研究

研究了气调包装（60%CO2/40%N2、60%CO2/30%N2/10%O2）对太平洋牡蛎的气调保鲜效果。以空气包装组为对照,通过感官评定、pH、TVB-N、需氧菌数几项指标来评价气调包装的牡蛎样品在冷藏条件下（4±1℃）的贮藏效果,并对对照组和气调包装组的腐败样品进行了细菌菌相分析。实验结果表明,气调包装有效延长了牡蛎的冷藏货架期,对照组、CO2/N2组和CO2/N2/O2组的货架期分别为6～7d、9～10d和11～12d。货架期终点时,对照组牡蛎样品以革兰氏阴性菌为主,其中假单胞菌（Pseudomonas）比例高达55%,是常规包装牡蛎冷藏的特定腐败菌;气调包装组样品以革兰氏阳性菌为主,其中CO2/N2组的优势菌为乳酸菌（Lactic acid bacteria）,CO2/N2/O2组的优势菌为棒状杆菌（Corynebacterium）。      

气调包装对冷却鸭肉的保鲜效果研究

该文以0～4℃贮藏的冷却鸭肉为研究对象,以保鲜膜托盘包装为对照,通过分析肉色、pH值、蒸煮损失率、菌落总数、乳酸菌数、挥发性盐基氮(total volatile base nitrogen,TVB-N值)等指标,研究了30%CO_~(2+)70%N_2以及0. 4%CO+30%CO_~(2+)70%N_2气调包装(modified atmosphere packaging,MAP)对冷却鸭肉的保鲜效果。结果表明,与普通保鲜膜托盘包装相比,在贮藏的20 d内,2种气调包装方式均能抑制冷却鸭肉中微生物的生长,减少TVB-N的产生,从而显著延长了冷却鸭肉的货架期,具有较理想的保鲜效果。0. 4%CO气调包装没有起到进一步的抑菌效果,但在贮藏过程中鸭皮的L*值与a*值均高于其他2种处理组,并保持了产品的优良外观,具有良好的护色作用。综合分析,0. 4%CO+30%CO_~(2+)70%N_2气调包装对冷却鸭肉的保鲜效果最好。     

一种复合型生物保鲜剂在牡蛎保鲜中的应用研究

研制一种复合型天然防腐保鲜剂,该保鲜剂在牡蛎保鲜方面有很好的作用,可以将牡蛎的货架期延长近1倍,并改变了牡蛎冷藏过程中优势腐败菌的种类。在货架期终点时,对照组的优势腐败菌为假单胞菌(Pseudomonas),比例为53%;保鲜剂组的优势菌为乳酸球菌(Lactococcus),比例为70%。     

养殖大黄鱼气调包装保鲜工艺研究

通过感官评定、微生物和理化分析,评价不同气体(空气、真空)包装以及不同气体比例的气调包装(30%CO2/70%N2、60%CO2/40%N2、75%CO2/25%N2)对养殖大黄鱼冷藏(4℃±1℃)保鲜效果的影响。试验结果表明:气调包装能明显延缓养殖大黄鱼的腐败变质,延长货架期,并保持良好的品质,尤以贮藏初期的保鲜效果较好;在冷藏(4℃±1℃)条件下养殖大黄鱼气调包装最适气体配比为75%CO2/25%N2,其货架期可达15 d,比空气包装延长了8 d。     

气调包装对大菱鲆的冷藏保鲜效果

以大菱鲆为研究对象,通过不同气调包装（60% CO2＋5% O2＋35% N2、60% CO2＋30% O2＋10% N2、40% CO2＋30% O2＋30% N2）进行处理,测定其感官、菌落总数、pH值、挥发性盐基氮（TVB-N）值、硫代巴比妥酸（TBA）值、汁液流失率等指标变化,综合评价气调包装对冷藏大菱鲆的保鲜效果。结果表明：空气包装组大菱鲆冷藏货架期为4 d,60% CO2＋5% O2＋35% N2气调包装组的保鲜效果最佳,货架期约为8 d;气调包装中高体积分数的CO2抑菌效果较为明显,能有效延缓pH值、菌落总数与TVB-N值的升高,但较高含量的CO2会导致鱼肉汁液流失较为严重;在鱼肉脂肪氧化方面,O2较CO2作用更大,高含量的O2对脂肪氧化具有一定促进作用;60% CO2＋5% O2＋35% N2气调包装组冷藏贮存8 d,大菱鲆的菌落总数为6.69（lg（CFU/g））,TVB-N值为11.99 mg/100 g,TBA值为2.34 mg/100 g。总体结果表明,气调包装能显著延长冷藏大菱鲆货架期,具有良好的保鲜抑菌作用。     

气调包装对空心菜净菜冷藏品质的影响

以空心菜为对象,研究采后经质量浓度1. 8 mg/L臭氧水清洗过的空心菜净菜通过不同的气调包装方式,在10℃条件下的冷藏保鲜效果。研究表明:空气包装、低氧(5%O_2、10%～15%CO_2、80%～85%N_2)气调包装,均不利于采后空心菜净菜保鲜,而适宜的高氧(10%O_2、5%～10%CO_2、80%～85%N_2)气调包装,特别是(10%O_~(2+)10%CO_~(2+)80%N_2)的气调包装工艺最适合空心菜净菜的采后贮藏,可以有效地保持空心菜感官品质,维持叶绿素、维生素C的含量,延缓水分迁移,抑制丙二醛积累,延缓组织氧化衰老,抑制细菌生长繁殖,延缓腐败,较对照组空气包装相比,货架期延长了2 d。     

不同气调包装对菠菜冷藏保鲜效果的影响

冷藏条件下,为研究菠菜气调包装(MAP)的最佳气体比例,延长菠菜保质期,选用农大菠杂1号为试材,以高阻隔性聚丙烯/聚乙烯(BOPP/PE)复合膜为包装袋,测定5种不同气体比例下菠菜的失重率、维生素C含量、叶绿素含量、相对电导率等理化指标的变化,并对其进行感官评价。结果表明,初始气体O₂、CO₂、N₂的体积分数分别为10%,2%, 88%时,贮藏第18 d,菠菜的感官评价5.5分,高于其他组;失重率较低,为0.32%,电导率上升较慢,为10.25%。在贮藏期最长的18 d,MA4组菠菜维生素C含量为1.25 mg/100 g,叶绿素含量为445.70 mg/kg,营养成分含量仍然较高。结论:菠菜在低温贮藏时,因呼吸作用较强,适宜的贮藏条件为高浓度的氧气(5%~10%);低浓度的二氧化碳(2%~4%)。     

气调包装结合电子束辐照对蚌肉的保鲜效果

为探究气调包装结合电子束辐照对蚌肉的保鲜效果,分别设置气调比例为A组:100％CO2、B组:70％CO2+30％N2、C组:50％CO2+50％N2、D组:30％CO2+70％N2和E组:50％CO2+30％N2+20％O2,气调包装后使用5 kGy电子束辐照处理,同时设置2个对照组,处理后蚌肉进行冰藏实验.研究结果表...     

一氧化碳用于肉品气调包装的研究

零售肉用含有CO的混合气体进行气调包装。即 60 %～ 70 %的CO2 ,3 0 %～ 4 0 %的N2 ,<0 5 %的CO这种混合气体有一种独特的组合作用 ,可以延长肉的货架期 ,保持肉的樱桃红色 ,这种混合气体包装与普通的约 70 %O2 和 3 0 %CO2 的混合气体包装相比 ,其货架期表现为前者比后者长 ,食用CO混合气体包装的肉在血液中只产生微不足道的络血红蛋白 ,因此 ,在肉的包装中使用CO对消费者不可能产生毒害。     

不同气体比例气调包装对冷藏微波辣子鸡丁品质的影响

为研究不同气体比例气调包装对冷藏微波辣子鸡丁品质的影响,采用5 组不同气体配比（A组：100% N2;B组：10% O2＋90% N2;C组：20% O2＋80% N2;D组：20% O2＋40% N2＋40% CO2;E组：20% O2＋80% CO2）对微波辣子鸡丁制品进行包装,并在4 ℃冷藏条件下贮藏30 d,测定冷藏过程中微波辣子鸡丁的过氧化值（peroxide value,POV）、硫代巴比妥酸（thiobarbituric acid,TBA）值、水分质量分数、菌落总数、pH值、巯基含量、挥发性风味物质含量的变化。结果表明：POV、TBA值、菌落总数随贮藏时间延长呈上升趋势,巯基含量明显下降。O2体积分数越高,微波辣子鸡丁的脂肪氧化、蛋白氧化和微生物生长繁殖速率越快,充入CO2能够有效抑制造成食品腐败变质微生物的生长繁殖,降低脂肪氧化速率;且气体比例和冷藏时间对微波辣子鸡丁挥发性风味物质的种类和含量影响较大。     

Effect of ripeness on the shelf-life of fresh-cut melon preserved by modified atmosphere packaging

Fresh-cut ‘Piel de Sapo’ melon was processed at different ripeness stages and stored under modified atmosphere packaging for 35 days at 5 °C. Raw material firmness and soluble solids content ranged from 6.5 to 3.9 N and 11.1 to 14.3 °Brix, respectively. The effects of a 2.5 kPa O₂+7 kPa CO₂ packaging atmosphere and a dip of 1% ascorbic acid and 0.5% calcium chloride on physiology, microbiological stability as well as color and firmness were evaluated. An intermediate stage of ripeness at processing was the most suitable to extend the shelf-life of fresh-cut ‘Piel de Sapo’ melon. Green-mature fresh-cut melon reduced CO₂ accumulation and ethanol production. In addition, a treatment with ascorbic acid and calcium chloride in combination with modified atmosphere packaging, contributed to a greater extension of the shelf-life of fresh-cut melon than that reported for fruits stored under non-modified atmosphere, slowing down the growth of microbial populations, maintaining the original color and reducing softness. Thus, the shelf-life of green-mature fresh-cut ‘Piel de Sapo’ melon dipped in an ascorbic acid and calcium chloride solution and packaged under modified atmosphere was about 10 days.     

气调储藏中不同平衡气体对鸡蛋保鲜品质的影响

采用高浓度的CO2,以不同浓度的N2、O2、空气作为平衡气体储藏鸡蛋,以新鲜度指标中的失重率、蛋黄指数、哈夫单位、蛋白pH为指标,研究了气调包装对鸡蛋保鲜效果的影响。本实验结果表明:鸡蛋采用体积分数60%~100%CO2的气调包装,在25℃条件下贮藏,质量损失率、蛋白pH保持相对较低水平,蛋黄指数、哈夫单位保持相对较高水平。贮藏28d后,不包装的对照组已经散黄,空气包装组鸡蛋降到了B级,而气调包装组鸡蛋仍保持AA级左右,各气调实验组保鲜效果差异不显著。      

Effect of modified atmosphere and active packaging on the shelf-life of fresh bluefin tuna fillets

The aim of this work was to study the influence of the combined use of MAP and antioxidant-based active packaging on the shelf-life of fresh bluefin tuna fillets stored at 3 °C. Active packaging films were produced by embedding α-tocopherol into an unstabilized low density polyethylene (LDPE) matrix at three concentrations (0.1%, 0.5%, 1%). α-Tocopherol release kinetics, in vitro antioxidant activity, oxygen permeability and crystallinity degree were determined to characterize the film. Preliminary shelf-life tests were performed to select critical quality indices, the best gas composition and the best α-tocopherol concentrations in the active film. Then, the effectiveness of the chosen active packaging film in combination with MAP was assessed by monitoring critical quality indices of fresh bluefin tuna fillet during storage at 3 °C for 18 days. Obtained results showed that (i) 100% N₂ atmosphere has a protective effect on haemoglobin and lipid oxidation processes monitored, (ii) active film is able to reduce fat oxidation, (iii) the combined effect of MAP and active packaging can be considered a valuable tool to increase the shelf-life of raw fish products.     

Effect of modified atmosphere packaging on the shelf-life of coated, whole and sliced mushrooms

Whole and sliced fresh mushrooms (Agaricus bisporus) were packaged with PVC wrap or two polyolefins (PD-941 and PD-961) films after coating with CaCl₂ and chitosan. Package gas composition, color, weight loss and maturity were measured during storage at 12 °C and 80%RH. For PD-961, the highest in-package concentration occurred during the first day of storage regardless of treatments, while wrap and PD-941 showed varying degrees in-package concentration with different processes and coatings. The whiteness of whole mushrooms varied significantly with the type of coating, but not with the type of films. The extent of darkening was greater in coated whole mushrooms than in sliced ones. Weight loss occurred in all packages and varied from 3 (g/100 g) to about 7 (g/100 g) after 6 days of storage. Due to a lower permeability, PD-961 packages had the lowest weight loss. The type of packaging films significantly affected the maturity index, where PD-961 most effectively lowered maturity index for both whole and sliced mushrooms, thus extending the shelf-life. The type of coating did not appear to affect maturity index except for the wrap package where chitosan coating markedly lowered the maturity index of sliced mushrooms.     

Quality and shelf-life of washed fresh-cut asparagus in modified atmosphere packaging

Fresh-cut asparagus is one of the most popular fresh vegetables for healthy consumption. However, the level of microbial load in the raw vegetable can cause food poisoning and shorten its shelf-life of asparagus. The objectives of this work were to determine the effect of chlorinated and ozonated water in the washing process to reduce the microbial load on fresh green asparagus and the effect of modified atmosphere packaging (MAP) on asparagus quality. Washing at 10 °C for 15 min with chlorinated water (100 mg/L free Cl₂) reduced aerobic plate count which had higher efficiency on microbial reduction than the use of ozonated water (0.1 mg/L O₃). No significant differences on the amount of Escherichia coli contamination among washing methods were found. Asparagus in modified atmosphere packaging retarded the deterioration process. Changes in hue angle followed a first-order kinetic reaction. Temperature dependence of the kinetic rate constant during storage time of asparagus obeyed the Arrhenius relationship with an activation energy (E_a) 29.33 ± 4.60 kJ/mol. The shelf-life prediction equation was related well with real practice. The combination of appropriate washing process and MAP increased the food safety, maintained the quality and prolonged the shelf-life of asparagus.     

干冰气调法对散装卤凤爪货架期的影响

为延长散装卤凤爪的货架期,对菌落总数、硫代巴比妥酸值(thiobarbituric acid reactive substances value,TBARS)、挥发性盐基氮(total volatile base nitrogen,TVB-N)、pH值、色度、感官品评以及电子鼻分析等指标进行分析,探究干冰的使用方式(仅第0天加入干冰;第0、2、4天加干冰;第0、3天补加干冰)对散装卤凤爪货架期的影响。结果表明,仅在0 d添加干冰可将货架期延长至3 d,而分别添加2次和3次干冰组都可以将货架期延长至5 d,与对照组相比,延长3 d。干冰组的TBARS与TVB-N值都低于空白对照组(P <0. 05),且色泽要明显优于对照组(P <0. 05),电子鼻分析结果与感官小组评价结果一致,都表明干冰具有较好的保鲜效果。实验结果说明干冰保鲜法可用于延长散装卤凤爪的货架期,为散装酱卤肉制品的保鲜提供了一条新思路。     

Development of shelf-life kinetic model for modified atmosphere packaging of fresh sliced mushrooms

Mushrooms are highly perishable and their shelf-life depends on processing, package properties and environmental conditions during storage and distribution. The aims of this work were to evaluate the effect of temperature and number of film perforations on quality and develop shelf-life kinetic model for a modified atmosphere packaging (MAP) for sliced button mushrooms. Sliced mushrooms were packed in a tray, covered with cellophane film, and stored for 7 days at four levels of temperature (0, 5, 10, and 15 °C) and three levels of perforations at each temperature ranging the number of perforations from 1 (58 perforations per m²) to 6 (349 perforations per m²). Headspace gas composition and quality parameters (weight loss, pH, firmness and colour) were measured throughout the storage period. Increasing the storage temperature required an increase of the number of perforations in order to obtain the optimum MAP conditions. Temperature had a significant effect (p < 0.05) on quality of sliced mushrooms. Firmness was identified as a critical quality parameter; therefore, a kinetic model was developed to describe the influence of temperature on firmness and predict shelf-life of sliced mushrooms. Fresh sliced mushrooms had a shelf-life of 1, 2, 4, and 7.5 days at 15, 10, 5, and 0 °C, respectively, under optimum MAP conditions.     

Effect of modified atmosphere packaging on quality factors and shelf-life of mould surface-ripened cheese: Part II varying storage temperature

Modified atmosphere packaging (MAP) has been extensively used to increase the shelf-life of horticultural, meat and dairy products. Its design methods assume rigorous temperature control; however temperature fluctuations are very common in the distribution chain of food products. MAP designed for a specific temperature could produce an excessive depletion of O₂ and accumulation of CO₂ at higher temperatures, which could lead to metabolic disorders and shortening of shelf-life. Packages containing mould surface-ripened cheese designed for 12 °C with 2% O₂ and 19% CO₂ were exposed to variable temperature conditions. The original commercial packaging system was used as a control under the same temperature profile. The temperature profile used consisted of alternate cycles of 12 °C for 48 h and 20 °C for 24 h during storage of 14 days. Gas composition inside the packages was monitored during the storage period and quality parameters such as colour, texture, pH and moisture content were evaluated after 0, 7 and 14 days of storage, together with a sensory evaluation. The results on gas composition showed that very low levels of O₂ (>0.27%) were reached after 24 h at 20 °C. From the results of the quality parameters it was concluded that the cheeses with MAP were however better preserved than the control ones after 14 days of storage under fluctuating temperature conditions.     

Effect of modified atmosphere packaging on quality factors and shelf-life of surface mould ripened cheese: Part I constant temperature

In the present study, packaging of a surface mould ripened cheese under 2 atm: MAP-A (0% O₂, 27 ± 6% CO₂) and MAP-B (2 ± 1% O₂, 19 ± 2% CO₂) was studied at 12 °C and the results were compared with the existing commercial packaging system (wrapped with waxed paper and inserted in cardboard box). Quality parameters such as colour, texture, pH and moisture content were evaluated after 0, 7 and 14 days of storage, together with a sensory evaluation. Tuckey test and principal components analysis showed that after 14 days of storage, the best conditions for the preservation of the cheeses corresponded to MAP-B. The predicted shelf-life was found to be 14, 6 and 17 days for control, MAP-A and MAP-B respectively. It was concluded that modified atmosphere packaging of surface mould ripened cheese with low levels of O₂ (1-3%) and relatively high levels of CO₂ (17-21%) can be used to extend the shelf-life of soft cheese; however the package has to be suitably designed, as total loss of O₂ (as in MAP-A) would shorten the shelf-life.     

不同温度对气调小包装生鲜大鲵分割肉货架品质的影响

采用4个温度梯度,研究大鲵肉在不同贮藏温度下的品质变化规律,评价不同温度对大鲵肉品质的影响。结果表明:适当的低温贮藏十分有利于大鲵肉品质的保持,低温能够抑制大鲵肉中微生物的繁殖,延缓TV B-N含量与汁液流失率的升高及白度和感官品质的下降,延长大鲵肉的贮藏期,并且以0℃贮藏效果最好,到第9天时,感官分值为13分,大鲵肉的气味、色泽和表观特征无明显变化。