冰温和冷藏对气调包装鱼糜制品品质的影响

为研究冰温冷藏温度对气调包装鱼糜制品（鱼丸）品质的影响,分别以-2℃冰温、0、3℃冷藏气调包装鱼丸,测定了鱼丸的菌落总数、TVB-N值、pH、感官和质构等品质的变化。结果表明:在-2℃冰温条件下,气调包装鱼丸的细菌受到更好地抑制,其TVB-N值、pH、感官、质构等品质指标均优于0、3℃冷藏下的鱼丸。-2℃冰温、0、3℃冷藏对鱼丸品质的保鲜效果优劣依次为-2℃>0℃>3℃,对应货架期分别为35、21、14d。-2℃的冰温结合气调包装对鱼丸有较好的保鲜效果;与3℃的冷藏条件相比,冰温能够更好地维持气调包装鱼丸的品质,从而延长其货架期。 

Effect of ice-temperature and cold preservation on quality of surimi product with modified atmosphere packaging

The effects of different ice-temperature and cold preservation conditions (-2, 0 and 3℃) on the quality of surimi-based product with modified atmosphere packaging (MAP) were investigated. Under different storage conditions, the changes of aerobic plate count, pH, TVB-N value, sensory and texture index were determined. The fish ball stored at-2℃ showed a better quality than that stored at 0℃ and 3℃ in aerobic plate count, pH, TVB-N value, sensory and texture index. The shelf life of the MAP fish ball were 35d at-2℃, 21d at 0℃ and 14d at 3℃. It was indicated that the ice-temperature had an advantage of maintaining the quality and extending the shelf-life of MAP fish balls.