比较调理啤酒鲈鱼片在不同贮藏条件下的品质变化

为开发鲈鱼调理食品，解决其贮藏时间短的问题，以本实验室开发的调理啤酒鲈鱼片为对象，通过普通包 装（对照组）、真空包装和气调包装，测定其在4 ℃和－3 ℃条件下贮藏过程中的菌落总数、挥发性盐基氮（total volatile basic nitrogen，TVB-N）含量、硫代巴比妥酸（thiobarbituric acid，TBA）值、pH值、电导率、汁液流失 率，结合感官评价，探究不同包装方式的调理啤酒鲈鱼片在4 ℃和－3 ℃条件下的品质变化规律。结果表明：不同 包装方式的调理啤酒鲈鱼片在4 ℃或－3 ℃贮藏过程的汁液流失率、TVB-N含量、TBA值、电导率和菌落总数均随 贮藏时间的延长而呈增长趋势，－3 ℃ 贮藏过程增长较缓慢；pH值在贮藏初期降低而贮藏后期增高；感官评分呈 降低趋势。综合各项指标变化规律，调理啤酒鲈鱼片采用气调和真空包装的货架期优于普通包装，采用气调包装优 于真空包装，其货架期在4 ℃下可达12 d，比普通包装和真空包装分别延长8 d和4 d；货架期在－3 ℃下可达50 d， 较普通包装和真空包装分别延长35、15 d。与4 ℃贮藏相比，气调包装调理啤酒鲈鱼片在－3 ℃条件下能明显保持 产品的品质并延长货架期，可满足当前冰鲜流通和消费的需求，为调理啤酒鲈鱼片的开发提供技术依据。

Comparison of Quality Changes of Prepared Beer Bass Fillet under Different Storage Conditions

In order to extend the storage life of prepared fish products, prepared beer fillets of largemouth bass (Micropterus salmoides) were stored in normal air (control group), vacuum packaging (VP) and modified atmosphere packaging (MAP) at 4 and ?3 ℃, respectively and changes in total bacterial count, total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), pH, electric conductivity, drip loss and sensory evaluation were measured. The results showed that drip loss, TVB-N, TBA, electric conductivity and total bacterial count were increased in each packaging group during storage at both temperatures, but the rate of increase was slower at ?3 ℃ than at 4 ℃. pH declined at the early stage of storage period but rose at the late stage. Sensory scores continuously declined during storage. In general, VP and MAP could prolong the shelf-life of prepared fillets compared with the control group; the shelf-life of MAP packaged fillets was up to 12 d at 4 ℃ and 50 d at ?3 ℃, which was extended by 8 and 4 d, and 35 and 15 d compared with the control and VP packaged fillets, respectively. MAP packaged fillets maintained better quality and had a longer shelf-life when stored at ?3 ℃ than at 4 ℃ and could meet the current demands of consumers for ice stored fish products. The results of this work can provide a technical basis for the development of prepared beer bass fillets.