包装方式和材料对调理脆肉鲩鱼片冷藏过程品质的影响

摘要

为延缓脆肉鲩鱼片贮藏过程中腐败变质,并延长货架期.以紫苏叶水提物浸泡腌制的新鲜脆肉鲩鱼片为原料,研究包装方式和包装材料在4℃条件下对鱼片品质的影响.结果表明:气调包装鱼片菌落总数最少、普通包装菌落总数增长最快,气调包装样品冷藏15 d菌落总数平均为5.61 log[CFU/g],未超过水产品规定的货架期终点;冷藏末期气调包装样品汁液流失率、挥发性盐基氮(total volatile base-nitrogen,TVB-N)值和硫代巴比妥酸(thiobarbituric acid,TBA)值均低于真空包装和普通包装,其中 PVC 材料气调包装样品汁液流失率第15 天达到5.07%,TVB-N 值为13.91 mg/100 mg,低于国家规定的二级鲜度,TBA值比真空包装和普通包装分别低16.40%和46.46%.气调包装样品质构降低程度比其他组慢,其中,冷藏末期硬度较另外2组分别高出26.41%和27.08%;不同包装材料样品硬度、汁液流失率、TBA值、感官分值差异显著(P<0.05),其中高阻隔性NY/EVOH/PET复合材料保鲜效果最好.综合各指标变化,气调包装和高阻隔性材更有利于调理脆肉鲩鱼片冷藏过程的品质保持.研究结果为调理脆肉鲩鱼片冷藏包装应用提供理论参考.%Crisp grass carp (Ctenopharyngodon idellus C. et V) is a grass carp fed with broad bean as the sole food, but it is very different from ordinary grass carp and famous for its unique taste (more compact and crisper than ordinary grass carp). However, the shelf life of the products is limited due to the high protein content. The study was to investigate the effects of packaging methods and packaging materials on the quality of prepared crisp grass carp fillets, which were marinated in the water extract from Perilla leaf during the storage at 4 ℃. The results showed that the total bacteria count grew the fastest in prepared crisp grass carp with air-conditioned packaging (AP), whereas the lowest count of total bacteria was found in the sample with modified atmosphere packaging (MAP) during chilled storage at 4 ℃. On the 15thday during the storage, the average of total bacteria count of the fillets with MAP reached 5.61 log CFU/g, which didn't exceed the limitation at the end of the shelf life of aquatic products, while the total bacteria counts of the fillets with other 2 packaging methods, i.e. vaccum packaging (VP) and AP exceeded that limitation. At the end of the storage, the drip loss rate, TVB-N (total volatile basic -nitrogen) value and TBA (thiobarbituric acid) value of the prepared crisp grass carp fillets packaged with MAP were lower than that with VP and AP. For these samples packaged with MAP and PVC (polyvinyl chloride) taken as the material, the drip loss rate reached 5.07% on the 15thday. At the same time, the TVB-N value reached 13.91 mg/100 mg, which was less than the secondary freshness in national standard. The preservation life of prepared crisp grass carp fillets was more than 15 d with MAP during chilled storage at 4 ℃. In addition, TBA values of the fillets with MAP were lower than that with VP and AP by 16.40% and 46.46%, respectively. During the whole storage, the texture of samples with MAP decreased more slowly than that with VP and AP. Moreover, the hardness of prepared crisp grass carp fillets with MAP at the end of storage was 26.41% and 27.08% higher than that of the other 2 groups, respectively. For sensory evaluation, the sensory scores of fillets were not significantly different between MAP and VP. However, the average scores of MAP and VP were about 2.00 higher than that with AP. For packaging materials, the differences of the quality among them were very significant. The differences of hardness, drip loss rate, TBA value and sensory score between different packaging materials were significant during chilled storage at 4 ℃. More importantly, packaging material is one of the most important factors affecting the quality of prepared crisp grass carp fillets, and the prepared crisp grass carp packaged with the NY/EVOH/PET composites possessing high barrier properties had the best freshness. In summary, this paper provides the reference for the application of MAP and the material with high barrier properties in the preservation of prepared crisp grass carp fillets. MAP and the material with high barrier properties are more conducive to keeping the quality of prepared crisp grass carp fillets during chilled storage at 4 ℃.