共查询到20条相似文献,搜索用时 0 毫秒
1.
ABSTRACT: The objective of the study was the kinetic modeling of the effect of storage temperature on the quality and shelf life of chilled fish, modified atmosphere-packed (MAP), and osmotically pretreated with the addition of nisin as antimicrobial agent. Fresh gilthead seabream (Sparus aurata) fillets were osmotically treated with 50% high dextrose equivalent maltodextrin (DE 47) plus 5% NaCl. Water loss, solid gain, salt content, and water activity were monitored throughout treatment and treatment conditions were selected for the shelf life study. Untreated and osmotically pretreated slices with and without nisin (2 × 104 IU/100 g osmotic solution), packed in air or modified atmosphere (50% CO2–50% air), and stored at controlled isothermal conditions (0, 5, 10, and 15 °C) were studied. Quality assessment and modeling were based on growth of several microbial indices, total volatile nitrogen, trimethylamine nitrogen, lipid oxidation (TBARS), and sensory scoring. Temperature dependence of quality loss rates was modeled by the Arrhenius equation, validated under dynamic conditions. Pretreated samples showed improved quality stability during subsequent refrigerated storage, in terms of microbial growth, chemical changes, and organoleptic degradation. Osmotic pretreatment with the addition of nisin in combination with MAP was the most effective treatment resulting in significant shelf life extension of gilthead seabream fillets (48 days compared to 10 days for the control at 0 °C). 相似文献
2.
气调包装是目前在肉类产品保鲜中应用较广的先进技术,文章对气调包装保鲜的机理、气体组成和主要影响因素进行介绍,详细阐述了气调包装技术目前国外的研究进展。以期为肉类保鲜以及促进肉类产业发展提供有益参考。 相似文献
3.
为研究冰箱(5℃)气调贮藏对水果保鲜效果的影响,本研究选取了四种水果车厘子、草莓、红元帅苹果、蓝莓,在对照冰箱(常氧21%)和气调冰箱(O2含量18~18.5%)中冷藏7 d,通过测定贮藏期间失重率、维生素C含量、花青素含量及果实表层细胞形态来检测气调冰箱的保鲜效果。结果表明:冰箱低温气调贮藏的四种水果保鲜效果最好,均能够显著(P<0.05)降低失重率,提高维生素C和花青素的保留率,改善果实的表观品质,减缓水果的感官品质劣变,维持水果的新鲜度,并维持水果良好的表皮细胞形态。因此,冰箱低温气调贮藏更有利于水果的保鲜。 相似文献
4.
该研究以聚对苯二甲酸己二酸丁二醇酯(PBAT)和聚丁二酸丁二醇酯(PBS)对聚乙烯(PE)进行共混改性,通过改善其气体透过性和防雾性,使其适用于草莓的自发气调保鲜包装,为草莓的贮藏以及运输提供更加优质的方法。该研究采用双螺杆挤出流延线制备PE/PBAT/PBS共混薄膜,同时与市售PE膜作对比保鲜草莓并测定其理化指标并分析。通过测定贮藏期间包装内的气体浓度、感官评定、草莓的失重率、可溶性固形物、总酚和黄酮含量等指标,评估PE/PBAT/PBS共混薄膜对草莓的自发气调保鲜效果。结果表明当PE/PBAT/PBS共混薄膜用于草莓包装时,薄膜内的CO2体积分数和O2体积分数从第3 天维持在CO2 5%~7%和O2 3%~5%的范围中,在此条件下,果实在23 d内维持了较好的感官品质,失重率保持在质量分数的5%以下,Vc含量在第23天达到44.72 mg/100 g,硬度下降到2.83 kg/cm2,可溶性糖的质量分数下降到8.47%,色差值维持在10左右,保持了果实中较高的黄酮和总酚含量,证明了PE/PBAT/PBS共混膜可抑制草莓的呼吸作用,为PE/PBAT/PBS共混薄膜可延长草莓保鲜期提供了理论支持。 相似文献
5.
6.
不同气调包装组分协同壳聚糖基复合涂膜对金鲳鱼冷藏品质的影响 总被引:2,自引:0,他引:2
为研究气调包装组分及气调包装协同复合抑菌剂对金鲳鱼的保鲜效果,将新鲜金鲳鱼分别经气调包装和气调包装协同壳聚糖复合涂膜处理,分析14 d冷藏过程中金鲳鱼感官品质、微生物指标和理化指标的变化规律。结果表明:采用气体组分CO2、N2、O2体积比80∶10∶10气调包装能有效抑制金鲳鱼肉菌落总数、嗜冷菌总数、总挥发性盐基氮(total volatile basic nitrogen,TVB-N)含量和硫代巴比妥酸反应物(thiobarbituric acid reactive substances,TBARs)值增加,同时减缓鱼肉色泽变化;采用此气体组分包装与壳聚糖基复合涂膜(壳聚糖+乳酸链球菌素、壳聚糖+聚赖氨酸)协同处理金鲳鱼肉,能进一步减少冷藏过程中菌落总数和嗜冷菌总数,同时降低鱼肉颜色色差值变化,使TBARs值和TVB-N含量在整个冷藏期间维持在较低水平,有效延长金鲳鱼肉冷藏期,但壳聚糖+乳酸链球菌素与壳聚糖+聚赖氨酸涂膜处理组金鲳鱼肉的感官品质、理化指标和微生物数量无明显差异。 相似文献
7.
Effectiveness of antimicrobial food packaging materials 总被引:4,自引:0,他引:4
K. Cooksey 《Food Additives & Contaminants》2005,22(10):980-987
Antimicrobial additives have been used successfully for many years as direct food additives. The literature provides evidence that some of these additives may be effective as indirect food additives incorporated into food packaging materials. Antimicrobial food packaging is directed toward the reduction of surface contamination of processed, prepared foods such as sliced meats and Frankfurter sausages (hot dogs). The use of such packaging materials is not meant to be a substitute for good sanitation practices, but it should enhance the safety of food as an additional hurdle for the growth of pathogenic and/or spoilage microorganisms. Studies have focused on establishing methods for coating low-density polyethylene film or barrier films with methyl cellulose as a carrier for nisin. These films have significantly reduced the presence of Listeria monocytogenes in solutions and in vacuum packaged hot dogs. Other research has focused on the use of chitosan to inhibit L. monocytogenes and chlorine dioxide sachets for the reduction of Salmonella on modified atmosphere-packaged fresh chicken breasts. Overall, antimicrobial packaging shows promise as an effective method for the inhibition of certain bacteria in foods, but barriers to their commercial implementation continue to exist. 相似文献
8.
本研究以连平鹰嘴蜜桃为材料,探究了PVC自发气调保鲜袋、PE自发气调保鲜袋和NP纸袋三种包装材料在常温和2±1℃低温贮藏条件下对采后鹰嘴蜜桃呼吸强度、乙烯释放量、硬度、失重率、好果率、可溶性固形物、可滴定酸和维生素C变化的影响。结果表明:低温和PVC、PE、NP包装都能够较好的抑制果实的呼吸强度、降低乙烯释放量,提高好果率和保持较好的贮藏品质。其中PVC结合低温贮藏效果最好,在降低果实呼吸强度和乙烯释放量的同时,将呼吸跃变发生时间和乙烯高峰释放时间推迟了4 d;贮藏40 d后鹰嘴蜜桃果实的可溶性固形物含量仍能维持在9.51%,可滴定酸含量为0.23%,维生素C含量为5.90 mg/100 g,果实硬度为8.20 kg/cm2,果实失重率为3.10%,好果率达84.50%。 相似文献
9.
10.
果蔬气调贮藏保鲜技术研究现状与展望 总被引:6,自引:1,他引:5
气调贮藏保鲜技术具有保藏效果好, 贮藏时间长, 贮藏损耗小, 安全无污染等特点, 近年来在果蔬贮藏保鲜上的研究和应用不断发展进步。本文介绍了果蔬气调贮藏保鲜技术的分类, 陈述了气调贮藏工艺条件(温度、湿度、氧气和二氧化碳含量等)控制、气调库和气调包装材料的研究现状, 分析了果蔬气调贮藏保鲜的发展趋势。 相似文献
11.
冷却牛肉的嫩化及保鲜问题在一定程度上制约了冷却牛肉的普及和发展,气调包装是一种通过调节和控制食品所处环境中气体组成的保鲜方法,并在一定时间内保持相对稳定,以抑制或延缓产品的变质过程,从而达到延长保鲜期和提高保鲜效果的目的。本实验以牛肉为包装对象,通过研究5 种不同透气性包装材料在气调包装(45%氧气+30%二氧化碳+25%氮气)气体比例的充气包装方式下,每天对牛肉菌落总数、酸碱值、挥发性盐基氮值、色泽、包装袋内气体含量的变化和剪切力进行测定分析。结果表明:以聚丙烯-聚乙烯-聚对苯二甲酸乙二醇酯的气调包装材料效果最佳。 相似文献
12.
实验采用不同厚度的PE袋包装树莓,贮藏于冰温条件下,研究冰温结合气调贮藏对树莓品质的影响。结果表明,冰温结合气调处理使树莓贮藏期延至20d,并有效延缓了果实可滴定酸、可溶性固形物(TSS)含量的下降,对照组15d时的可滴定酸、TSS含量分别降至1.47%、9.2%,而0.04mm气调处理组20d时的可滴定酸、TSS降至了1.58%、9.7%。但抑制呼吸强度、乙烯生成速率的差异不明显。同时,气调处理提高了树莓过氧化物酶(POD)、过氧化氢酶(CAT)的活性,降低了多酚氧化酶(PPO)活性,延缓了丙二醛(MDA)含量的升高,延缓了树莓的衰老。其中,0.04mm PE保鲜袋中树莓的品质最好。这说明适当的气调结合冰温贮藏更有利于树莓的贮藏。 相似文献
13.
国内外蓝莓保鲜技术研究进展 总被引:3,自引:2,他引:3
综述了国内外蓝莓保鲜技术的研究进展,包括冷藏保鲜、气调保鲜、涂膜保鲜、1-MCP熏蒸保鲜、UV-C辐射保鲜等,特别是对应用性较强、易于产业化的气调保鲜技术研究现状作重点介绍,并结合生产实际,对我国蓝莓保鲜技术发展方向进行展望。 相似文献
14.
15.
16.
气调保鲜技术通过抑制微生物繁殖和降低氧化速率以达到延长水产品货架期的目的。在金枪鱼气调保鲜中,CO2的抑菌作用十分重要,O2对于肉色保持也必不可少,而经CO发色的肉制品是否可以食用国内外仍存在较大分歧。气调包装金枪鱼货架期的延长取决于贮藏温度、气体比例、包装材料、包装物体积比以及初始微生物的含量等因素,其中贮藏温度最为关键。气调包装对水产品货架期的延长明显优于空气包装。本文主要介绍了金枪鱼气调保鲜技术的研究现状,并指出可以从包装外形、气调包装和其他保鲜方法的结合,以及温度波动下气调包装是否能有效减损保质等方面进行今后的研究。 相似文献
17.
18.
19.
R. GRAHAM BELL NICHOLASS PENNEY SANDRA M. MOORHEAD 《International Journal of Food Science & Technology》1995,30(4):515-521
Commercially prepared smoked blue cod ( Parapercis colias ) was divided into 25-g subsamples which either served as uninoculated controls or were inoculated with a two-strain cocktail of one of the psychrotrophic pathogens Aeromonas hydrophila, Listeria monocytogenes or Yersinia enterocolitica. The inoculated and control subsamples were then either vacuum or carbon dioxide packed prior to storage at 3°C or −1.5°C. After various periods of storage, triplicate samples from both packaging treatments for the three pathogens and the corresponding uninoculated controls were removed and subjected to microbiological analysis. None of the three pathogens was found as a natural contaminant of the commercial product. In vacuum-packs all three psychrotrophic pathogens were able to grow during storage at 3°C. Reduction of the storage temperature to − 1.5°C retarded but did not prevent pathogen proliferation. Under carbon dioxide, only A. hydrophila was able to grow at 3°C and then only after a 21-day lag period. None of the psychrotrophic pathogens was able to grow under carbon dioxide at − 1.5°C. With the possible exception of A. hydrophila , pathogen numbers did not decline in carbon dioxide packs during 155 days storage at − 1.5°C. It is concluded that provided gross contamination with psychrotrophic pathogens prior to packaging does not occur, a 100% carbon dioxide controlled atmosphere can be used to extend the product life of smoked blue cod during storage at or below 0°C without compromising its safety in respect to growth of A. hydrophila, L monocytogenes or Y. enterocolitica. 相似文献