不同包装处理对三文鱼冷藏货架寿命的影响

探讨3种不同包装(真空、充氮、空气包装)对三文鱼片(4 ℃冷藏14 d)货架品质的影响。本文通过检测贮藏期间鱼肉质构、色差、硫代巴比妥酸(TBA)、挥发性盐基氮(TVB-N)等代表性指标动态变化进行品质评价。三文鱼货架期14 d时，真空包装咀嚼性为130，硬度为320，分别为空气组的1.3倍和2倍；色差、TBA、TVB-N逐渐升高，pH先减小后增大。其中，代表鱼片脂肪氧化程度的TBA，空气包装样品在货架8 d时超过标准值，充氮和真空组则分别为10和13 d，表明真空包装更有利于控制脂肪氧化腐败。空气和充氮包装冷藏三文鱼的保质期分别为8和12 d，而三文鱼真空包装保质期延长至14 d。研究结果可为冷加工三文鱼贮运保鲜提供理论基础。

Effects of Various Packaging on the Shelf-life of Salmon Slice During the Cold Storage

This study aimed to investigate the effects of threepackaging conditions (vacuum, N₂ and air packaging) on the quality of salmon during cold storageat 4 ℃ for 14 d.The changes of physicochemical quality of salmon slice were compared by measuring the key indexes such as texture, color difference, thiobarbituric acid (TBA), and volatile base nitrogen (TVB-N). The results show that the chewiness is 130 and the hardnessis 320 which is 1.3 and 1.2 times to those in air packaging. With the increasing of the color difference, TBA and TVB-N gradually, the pH value decreases first and then increases. Besides, the TBA which represent the lipid oxidation rank above the standard value at 8 d stored in air pack, which was much earlier than those in vacuum (10 d) and N₂ packages (13 d). The above results show that the vacuum package is more effective than the other two treatments in controlling the salmon oxidation. The shelf life of air and nitrogen packaging was about 8 and 12 days, and vacuum storage can effectively extend the shelf life of salmon to about 14 d.