| 包装方式对冰温保鲜脆肉鲩鱼片品质的影响 |
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| 引用本文： | 荣建华,郭姗姗,赵思明,熊善柏.包装方式对冰温保鲜脆肉鲩鱼片品质的影响[J].食品科技,2012(4):115-118. |
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| 作者姓名： | 荣建华 郭姗姗 赵思明 熊善柏 |
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| 作者单位： | 华中农业大学食品科学技术学院,国家大宗淡水鱼加工技术研发专业分中心(武汉) |
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| 基金项目： | 现代农业产业技术体系专项基金(CARS-49-23);广东省教育部产学研结合项目(2007A090302072) |
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| 摘 要： | 将生鲜脆肉鲩鱼片分别用臭氧充气、CO2充气和真空3种方式包装,于冰温(-0.5℃)下保藏,研究包装方式对脆肉鲩鱼片品质的影响。结果表明,随储藏时间延长,菌落总数、挥发性盐基氮(TVB-N)、硫代巴比妥酸(TBA),肉质渗出率随贮藏时间的延长而增大。包装方式对鱼肉菌落总数、TVB-N、TBA和肉汁渗出率的影响有显著差异。臭氧充气包装和CO2充气包装效果优于真空包装,臭氧充气包装鱼片,品质好于其他两种包装方式。
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| 关 键 词： | 脆肉鲩 臭氧充气包装 品质 |
Effect of different package on the quality of crisped grass carp fillet during ice storage |
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| RONG Jian-hua,GUO Shan-shan,ZHAO Si-ming,XIONG Shan-bai.Effect of different package on the quality of crisped grass carp fillet during ice storage[J].Food Science and Technology,2012(4):115-118. |
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| Authors: | RONG Jian-hua GUO Shan-shan ZHAO Si-ming XIONG Shan-bai |
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| Affiliation: | (College of Food Science and Technology,Huazhong Agricultural University,National Bulk Freshwater Fish Processing Technology Research and Development of Professional Sub-centers,Wuhan 430070) |
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| Abstract: | Crisped grass carp fillets packaged in controlled gas with 100% ozone,100% CO 2,and vacuumized were stored at-0.5 ℃ to study the effect of different package on its quality.The results show that aerobic bacterial count,total volatile basic nitrogen value(TVB-N),2-thio barbituric acid(TBA) and weigh loss were increased with prolongation the time.Research shows that different packages had obvious influence on aerobic bacterial count,total volatile basic nitrogen value(TVB-N),2-thio barbituric acid(TBA) and weigh loss.crisped grass carp fillets packaged in 100% ozone,100% CO 2 were better vacuumized package.The quality of crisped grass carp fillets packaged with 100% ozone were the best. |
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| Keywords: | crisped grass crap ozone packaged quality |
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