鱼糜食品常温包装技术

目的设计一种鱼糜食品(福州鳗鱼丸)的常温包装技术,探究其在常温环境下品质变化与货架期的关系,从而判断其是否可替代低温贮藏技术来满足电商快递的要求。方法通过正交实验法复配一种由壳聚糖、丙酸钙与茶多酚组成的抑菌剂,涂布于PA/PE膜内层并制袋。通过微波干燥法降低鱼丸水分含量与初始菌落总数,然后采用真空包装常温贮藏。检测常温贮藏下鱼丸的挥发性盐基氮,并以此为依据建立常温状态下的货架期模型。同时检测相同条件下鱼丸的菌落总数,以验证该货架期模型的准确性及该包装技术的可行性。结果抗菌剂配方采用质量分数为3%的壳聚糖,0.15%的丙酸钙,0.3%的茶多酚,微波功率400 W,微波时间2 min,可取得较好效果,且常温环境下货架期预测模型较为准确。结论该常温包装技术的货架期在10 d以上,可以满足常温环境下鱼丸通过电商快递3~5 d送达的要求。

Normal Temperature Packaging Technology of Surimi Foods

The work aims to design a normal temperature packaging technology for surimi foods (Fuzhou Eel Ball) to investigate the relationship between quality changes and shelf life in normal temperature environment and thus determine whether it can replace the low-temperature storage technology to meet the requirements of the E-commerce courier. First of all, a kind of bacteriostatic agent composed of chitosan, calcium propionate and tea polyphenol was synthesized by orthogonal experiment and coated in the inner layer of PA/PE film for bag making. Secondly, the fish ball moisture content and total initial bacterial count were reduced by microwave drying method, and then the vacuum package was used for normal temperature storage. Finally, fish ball TVB-N was detected under normal temperature storage, and based on the TVB-N, a shelf life model at normal temperature was established. Meanwhile, the total bacterial count of fish ball under the same conditions was detected, so as to verify the accuracy of such shelf life model and the feasibility of such packaging technology. The antibacterial agent formula could obtain good effects with 3% chitosan, 0.15% calcium propionate, 0.3% tea polyphenol, 400 W microwave power and 2 min microwave time. It was proved that the shelf life model was more accurate at room temperature. The shelf life of the normal temperature packaging technology is more than 10 days, and it can meet the requirement that the fish ball can be delivered in 3 to 5 days by the E-commerce courier in the normal temperature environment.