作　　者： (卢立新）; (仲济健）; (唐亚丽）;

机构地区： 江南大学机械工程学院,江苏无锡214122\江苏省食品先进制造装备技术重点实验室,江苏无锡214122

出　　处： 《包装学报》 2017年第1期7-12,共6页

摘　　要： 以白鱼为研究对象,研究不同保鲜方法对包装白鱼贮藏品质与货架期的影响。分别经辐照、气调-辐照和保鲜剂预处理后气调-辐照3种不同保鲜方法处理的淡腌白鱼,贮藏于3℃低温下,以感官评分、菌落总数、挥发性盐基氮含量、pH值为评价指标,测定贮藏期白鱼的品质变化。试验结果表明:综合保鲜处理组具有较好的保鲜效果,以菌落总数为表征的综合保鲜组的包装货架期为25 d;经气调-辐照处理的包装货架期为19 d;仅经辐照处理的包装货架期为14 d。 The whitefish was selected as research object to study the effects of different preservation methods onstorage quality and shelf life.Under the storage condition of3℃,treated by three different preservation methods ofirradiation,modified atmosphere packaging(MAP)and irradiation,and modified atmosphere packaging and irradiationafter preservative pretreatment respectively,the quality change of light salted whitefish in sensory evaluation,totalviable count(TVC),total volatile basic nitrogen(TVBN)and pH value were studied as the evaluation indicators.Theresults showed that comprehensive preservation treated group performed well in preservation effect.On the basis oftotal viable count,the packaging shelf life of whitefish was25days,while the group of light salted,MAP and irradiationwas19days,the group with light salted and irradiation was14days.

关 键 词： 白鱼 辐照 综合保鲜 气调包装 货架期