包装方式对冰温贮藏鳙鱼头鲜度的影响

摘要

Bighead carps treated with ozone water were packaged at the conditions of vacuum (Ⅰ), mixed gas with 30%N2 and 70%CO2 (Ⅱ), mixed gas with 45%N2 and 55%CO2 (Ⅲ), and mixed gas with 60%N2 and 40%CO2 (Ⅳ), respectively, and then stored at freezing-point temperature. The change in freshness of bighead carps during storage was evaluated by determining total bacteria, TVB-N content, TBA value, pH, K value and sensory quality. The results showed that package had a significant impact on freshness of bighead carps during freezing-point storage and the modified atmosphere package was better than vacuum package. The bighead carps packaged with mixed gas containing 30%N2 and 70%CO2 revealed longer shelf life. The quality parameters of bighead carps in the atmosphere packageⅡcould provide shelf life of 15 days at (-1 ± 0.5)℃, TVB-N content of 11.37 mg/100 g, and total bacterial number of 1.83 × 105 CFU/g.%以臭氧水减菌化处理的鳙鱼头为原料，研究采用真空(Ⅰ)、30% N2+70% CO2(Ⅱ)、45% N2+55% CO2(Ⅲ)、60% N2+40% CO2(Ⅳ)4种不同包装方式的鳙鱼头在冰温贮藏期间鲜度的变化，对其细菌总数、TBA值、TVB-N含量、 K值、感官进行测定，以探讨包装方式对冰温贮藏鳙鱼头鲜度变化的影响。结果表明：包装方式对冰温贮藏期间鳙鱼头的鲜度变化具有显著性的影响，充气包装冰温贮藏的效果比真空包装冰温贮藏效果好。在3种充气包装中，比较适宜的充气比例为30% N2+70% CO2混合气体包装，鳙鱼头保鲜期较长。采用30% N2+70% CO2混合气体包装鳙鱼头在冰温(－1±0.5)℃条件下贮藏15d时，鳙鱼头的TVB-N值含量为11.37mg/100g，细菌总数1.83×105 CFU/g，保鲜期比真空包装鳙鱼头延长了3d。