基于空气(普通包装)和真空包装条件下鲈鱼片脂肪氧化指标建立鲈鱼货架期预测模型

建立鲈鱼片在空气和真空包装条件下基于脂肪氧化指标的货架期预测模型。将鲈鱼片经空气和真空包装后分别置于微冻(-2 ℃)、冰温(0 ℃)和冷藏(4 ℃)下贮藏,测定各温度下鱼片的酸价(AV)、过氧化值(POV)和硫代巴比妥酸(TBA)值,并进行感官评价。结果表明:真空包装可以有效的延缓鱼片在贮藏期间脂肪的氧化,且腹部鱼片比背部氧化更显著。基于空气和真空包装条件下鱼片脂肪氧化指标建立的鲈鱼货架期预测模型具有较高的拟合精度,预测值和实测值之间的相对误差均在±10.60%以内,且真空包装组所建立的三个值的预测模型平均相对误差较小,但普通包装组所得的货架期模型平均相对误差也在允许的范围内,这表明该模型能够很好地预测鲈鱼的剩余货架期。本研究结果为不同包装方式下鲈鱼剩余货架期的预测提供了理论依据。

Effect of the air and the vacuum packaging on fat oxidation of weever and the predictive model construction of the shelf-life

In order to establish the shelf-life model based on the fat oxidation indicators in the air and vacuum packaging. Weever in the air and vacuum packaging were placed at the micro freezing(-2 ℃)and ice temperature(0 ℃)and refrigerated storage(4 ℃),the acid value(AV),peroxide value(POV)and TBA value were detected,and the sensory evaluation. The results showed that the vacuum packaging could effectively delay the fat oxidation of fish fillets during storage,and it was more significant than that in the back,and the fish belly was more significant than the dorsal. The shelf-life model established on the condition of air and vacuum packaging had a high fitting precision,and the relative error between the predicted and experimental values was less than 10.60%. Moreover,the average relative error of the prediction model established under the condition of vacuum packaging was small,but the average relative error of air packaging was also within the allowable range. The results showed that the model could well predict the shelf life of weever. The results of this study would provide a theoretical basis for the prediction of remaining shelf life.