| 冷链物流中包装方式对金枪鱼品质的影响 |
| |
| 引用本文： | 汤元睿,谢晶,徐慧文,陈宇洲,张宁.冷链物流中包装方式对金枪鱼品质的影响[J].现代食品科技,2014,30(7):187-192. |
| |
| 作者姓名： | 汤元睿 谢晶 徐慧文 陈宇洲 张宁 |
| |
| 作者单位： | （1.上海水产品加工与贮藏工程技术研究中心，上海 201306）（2.上海海洋大学食品学院，上海 201306）;（1.上海水产品加工与贮藏工程技术研究中心，上海 201306）（2.上海海洋大学食品学院，上海 201306）;（1.上海水产品加工与贮藏工程技术研究中心，上海 201306）（2.上海海洋大学食品学院，上海 201306）;上海海洋大学食品学院，上海 201306;（1.上海水产品加工与贮藏工程技术研究中心，上海 201306）（2.上海海洋大学食品学院，上海 201306） |
| |
| 基金项目： | 国家“十二五”支撑计划课题（2012BAD38B09）；上海市科委工程中心建设（11DZ2280300）；上海海洋大学研究生科研基金资助项目（A1- 0209-14-0900-13） |
| |
| 摘 要： | 为研究空气、气调和真空3种不同包装方式对存在温度变化的冷链物流过程中金枪鱼品质的影响,本试验以大目金枪鱼为研究对象,通过测定冷链物流贮藏(-55℃)、运输(-18℃)、销售(2℃)以及消费者家用冰箱贮藏(4℃)等过程中感官指标、菌落总数以及理化指标的变化情况,分析空气、气调(60%CO2,15%O2,25%N2)和真空包装对金枪鱼肉品质的影响。结果表明,气调和真空包装对冷链物流中温度变化导致的金枪鱼品质的劣化均具有缓冲作用,其中气调包装的效果较好。气调包装能使鱼肉保持良好肉色、维持较低的TVB-N值,同时抑制微生物的繁殖和组胺生成,保证金枪鱼肉在贮藏末期仍处于可生食的安全范围。因此,在我国超低温冷链物流尚不完善的情况下,采用气调包装能够有效减缓鱼肉品质下降。
|
| 关 键 词： | 金枪鱼 冷链物流 真空包装 气调包装 品质 |
| 收稿时间： | 2014/2/27 0:00:00 |
Effect of Different Packaging on Quality of Tuna (Thunnus obesus)in Cold Chain Logistics |
| |
| TANG Yuan-rui,XIE Jing,XU Hui-wen,CHEN Yu-zhou and ZHANG Ning.Effect of Different Packaging on Quality of Tuna (Thunnus obesus)in Cold Chain Logistics[J].Modern Food Science & Technology,2014,30(7):187-192. |
| |
| Authors: | TANG Yuan-rui XIE Jing XU Hui-wen CHEN Yu-zhou and ZHANG Ning |
| |
| Affiliation: | (1.Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai 201306, China)
(2.College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China);(1.Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai 201306, China)
(2.College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China);(1.Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai 201306, China)
(2.College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China);College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;(1.Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai 201306, China)
(2.College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China) |
| |
| Abstract: | The present study was undertaken to investigate the influences of air packaging, modified atmosphere packaging (MAP, 60%CO2+15%O2+25%N2) and vacuum packaging (VP) on the quality degradation of tuna (Thunnus obesus) in cold chain logistic process. Sensory evaluation, microbiological analysis, chemical and physical indices (a* value, pH, TBA, TVB-N and histamine) were assayed periodically in simulated situation of logistics. The result showed that both MAP and VP had dampening effects on quality degradation of tuna caused by the temperature variation in inadequate cold chain logistics. However, MAP was better for maintaining the flesh color, inhibit microbial growth and histamine generation. Total viable count and histamine of MAP tuna were 3.68 lg(CFU/g) and 8.86×10-2 mg/g, respectively. All indices did not exceed the safety levels of tuna sashimi. The results suggested that MAP could reduce the quality degradation rate of tuna in inadequate cold chain logistics effectively. |
| |
| Keywords: | tuna cold chain logistics vacuum packaging modified atmosphere packaging quality |
| 本文献已被 CNKI 等数据库收录！ |
| 点击此处可从《现代食品科技》浏览原始摘要信息 |
|
点击此处可从《现代食品科技》下载全文 |
|
