作　　者： ; ; ; ; (邓标）;

机构地区： 电子科技大学中山学院

出　　处： 《食品科技》 2013年第4期139-142,共4页

摘　　要： 以中山特色鱼种——脆肉鲩鱼为研究对象,考察了不同气体环境对冷藏脆肉鲩鱼片(4℃)的细菌总数、假单胞菌数、挥发性盐基氮、汁液损失率及感官品质等指标的影响。结果表明:高浓度的CO2可抑制好氧性微生物及假单胞菌的生长,但不同的气体组成抑制效果不同,其中气调C(50% CO2+20% O2+30% N2)的脆肉鲩鱼片在冷藏至14d时细菌总数为1.17×106,假单胞菌数为6.12×105,低于气调包装A(60% CO2+10% O2+30% N2)和气调包装B(60% CO2+40% N2);3种气调包装的脆肉鲩鱼片在冷藏期间挥发性盐基氮含量不高,但汁液损失率高于普通包装的脆肉鲩鱼片。研究证明,气调包装用于脆肉鲩鱼片的冷藏保鲜,可延长其货架期。 This experiment chose crisped grass carp,one of characteristic species in Zhongshan as the object and the influences of different modified atmosphere package on count of total bacterial and Pseudomonas sp.,total volatile basic nitrogen（TVB-N）,drip loss and sensory index of fish fillets were compared.The result showed that：the growth of Pseudomonas sp.and aerobic microbial were inhibited by CO2 with high concentration and the inhibition effect of different modified atmosphere package were different.The count of total bacterial and Pseudomonas sp.of fish fillets in Package C（50% CO2＋20% O2＋30% N2） were 1.17×106 and 6.12×105 respectively,less than those in fillets with Package A and B.The TVB-N level of fish were lower in all modified atmosphere package than those in general packaging,while drip loss of fillets were higher.It was proved that modified atmosphere package could be used to extend the shelf life of crisped grass carp fillets in chilling chain.

关 键 词： 脆肉鲩鱼片 气调包装 品质

领　　域： [轻工技术与工程] [轻工技术与工程]