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。研究结果表明:气调包装结合电子束辐照能较大程度抑制蚌肉冰藏中微生物的增长,减少挥发性盐基氮(TVBN)的产生,同时气调包装能有效减缓由于电子束辐照引起的脂肪氧化,降低蚌肉中TBA值。各气调包装组结合电子束辐照比对照1组分别延长了冰藏蚌肉货架期17、17、15、13和16 d。在CO₂含量高于50%时,对蚌肉的保鲜效果相差不大(p>0.05),且20%O2的存在,可提高蚌肉的色泽度,改善感官品质。综合考虑,50%CO₂+30%N₂₊20%O₂气调包装结合电子束对蚌肉的保鲜效果较优。

Effects of Modified Atmosphere Packaging Combined with Electron Beam Irradiation on Preservation of Mussel Meat

In order to study the effects of modified atmosphere packaging combined with electron beam irradiation on preservation and quality of mussel meat, the air-modified atmosphere ratios were set as 100% CO2 in Group A, 70% CO2 + 30% N2 in group B, 50% CO2 + 50% N2 in group C, 30% CO2 + 70% N2 in group D, and 50% CO2 + 30% N2 + 20% O2 in group E, two control groups were set at the same time. Electron beam irradiation at 5 kGy dose was carried out after modified atmosphere packaging, after the treatment, the mussel meats were ice storage experiment. The results showed that modified atmosphere packaging combined with electron beam irradiation can greatly inhibit the growth of microorganisms of mussel meat during ice storage, reduce the production of total volatile base nitrogen, and at the same time, effectively slow down the fat oxidation caused by electron beam irradiation, reduce the TBA value of mussel meat. Compared with the control group 1, the shelf life of mussel meat during ice storage was prolonged by 17, 17, 15, 13 days and 16 days by each modified atmosphere packaging groups, respectively. When the CO2 content is higher than 50%, the preservation effect of mussel meat has little difference (p>0.05), and 20% O2 can improve the color degree of mussel meat and improve the sensory quality. In general, the preservation effect of 50% CO2 + 30% N2 + 20% O2 modified atmosphere packaging combined with electron beam is better for mussel meat.