水产学报2011，Vol.35Issue(3)：446-455,10.DOI:10.3724/SP.J.1231.2011.17103
真空、空气和气调包装对冷藏鱼糜制品品质的影响
Influence of vacuum packaging, air packaging and modified atmosphere packaging on the quality of refrigerated surimi-based product
摘要
Abstract
Influences of vacuum packaging ( VP), air packaging and modified atmosphere packaging ( Ml, 50％ CO2 +50％ N2 ;M2,75％ CO2 +25％ N2 )on the quality of surimi-based product fish balls were studied in refrigeration ( 3 ± 0.5 ) ℃ storage.Microbiological ( total viable counts, Micrococcus, Photobacterium phosphoreurn, lactic acid bacteria, Pseudomonas and Saccharornyces)analysis, chemical and physical indices (pH, TVB-N, whiteness, hardness, springiness and chewiness)test and sensory evaluation were performed.The microbiological analysis results showed that the dominant microbial floras of the fish balls were Micrococcus, Photobacterium phosphoreurn and lactic acid bacteria, and the secondary floras were Pseudornonas, Saccharomyces under air packaging or vacuum packaging.Photobacterium phosphoreum and,lactic acid bacteria took the first account of floras followed by Micrococcus in fish-balls with MAPl and MAP2.Compared with the fish-balls packaged by vacuum or air, the samples packaged by modified atmosphere had more positive value in microbiology counts, TVB-N value, pH, whiteness and sensory value.The effect of different packagings on the quality of the fish balls at (3 ±0.5) ℃ followed the order:75％ CO2 +25％N2 ＞50％ CO2 +50％ N2 ＞ VP ＞ Air,and the shelf-life was 49 days,42 days,21 days and 14 days,respectively.关键词
鱼糜/鱼丸/真空包装/气调包装/微生物/货架期Key words
surimi-based product/ fish balls/ vacuum packaging/ modified atmosphere packaging/microbes/ shelf-life分类
农业科技引用本文复制引用
励建荣,刘永吉,朱军莉,张旭光,傅俏,赵羽,周小敏,李钰金..真空、空气和气调包装对冷藏鱼糜制品品质的影响[J].水产学报,2011,35(3):446-455,10.基金项目
国家"八六三"高技术研究发展计划(2007AA091806) （2007AA091806）
浙江省科技厅海洋生物资源综合加工与利用优先主题项目(2009C03017-5) （2009C03017-5）
浙江工商大学大学生创新项目(1110XJ1710120) （1110XJ1710120）
