| 气调包装协同高功率脉冲微波对河蟹肉储藏期品质影响研究 |
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| 引用本文： | 张亚新,王帆,傅青,李双健,刘小莉. 气调包装协同高功率脉冲微波对河蟹肉储藏期品质影响研究[J]. 食品工业科技, 2022, 43(10): 134-139. DOI: 10.13386/j.issn1002-0306.2021090217 |
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| 作者姓名： | 张亚新 王帆 傅青 李双健 刘小莉 |
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| 作者单位： | 1.江苏大学食品与生物工程学院，江苏镇江 2120132.江苏省农业科学院农产品加工研究所，江苏南京 2100143.南京农业大学食品科学技术学院，江苏南京 2100954.上海海洋大学食品学院，上海 201306 |
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| 基金项目： | 江苏现代农业产业技术体系建设专项资金 （JATS[2021]447）；江苏省重点研发计划（现代农业）面上项目（BE2019303）。 |
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| 摘 要： | 为研究气调包装协同高功率脉冲微波对河蟹肉的保质效果,设置不同气体类型和组成比例(100％CO2、80％CO2+20％N2、50％CO2+50％N2、20％CO2+80％N2)以及协同高功率脉冲微波(作用频率200 Hz、时间6 min)处理,测定处理后河蟹肉在25℃贮藏期间菌落总数、挥发性盐基氮(total volat...
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| 关 键 词： | 气调包装 高功率脉冲微波 河蟹肉 储藏期 品质 |
| 收稿时间： | 2021-09-18 |
Effects of Modified Atmosphere Packaging Combined with High Power Pulse Microwave on Quality of Crab Meat during Storage |
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| ZHANG Yaxin,WANG Fan,FU Qing,LI Shuangjian,LIU Xiaoli. Effects of Modified Atmosphere Packaging Combined with High Power Pulse Microwave on Quality of Crab Meat during Storage[J]. Science and Technology of Food Industry, 2022, 43(10): 134-139. DOI: 10.13386/j.issn1002-0306.2021090217 |
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| Authors: | ZHANG Yaxin WANG Fan FU Qing LI Shuangjian LIU Xiaoli |
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| Affiliation: | 1.College of Food and Bioengineering, Jiangsu University, Zhenjiang 212013, China2.Institute of Agricultural Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China3.College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China4.College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China |
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| Abstract: | In order to study the preservation effect of modified atmosphere packaging combined with high power pulse microwave on crab meat, the treatment of different gas types and their composition ratio (100% CO2, 80% CO2+20% N2, 50% CO2+50% N2, 20% CO2+80% N2) combined with high power pulse microwave (HPPM, action frequency 200 Hz, 6 min) were set in the experiment. The changes of total bacterial colonies, total volatile base nitrogen (TVB-N) and thiobarbituric acid reactive substance (TBARS) of crab meat were measured during storage at 25 ℃. The results showed that the total bacterial colonies, TVB-N and TBARS of crab meat packaged with different modified atmosphere were lower than those of the control group, and the inhibition effect of 100% CO2 treatment group was the best. The modified atmosphere packaging combined with HPPM significantly (P<0.05) enhanced the inhibitory effect, and greatly reduced the TVB-N and TBARS. 100% CO2 modified atmosphere packaging combined with HPPM could extend the shelf life by 2 d under 25 ℃ storage. |
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