食品科学2018，Vol.39Issue(11)：214-220,7.DOI:10.7506/spkx1002-6630-201811034
比较调理啤酒鲈鱼片在不同贮藏条件下的品质变化
Comparison of Quality Changes of Prepared Beer Bass Fillet under Different Storage Conditions
摘要
Abstract
In order to extend the storage life of prepared fish products, prepared beer fillets of largemouth bass (Micropterus salmoides) were stored in normal air (control group), vacuum packaging (VP) and modified atmosphere packaging (MAP) at 4 and -3 ℃, respectively and changes in total bacterial count, total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), pH, electric conductivity, drip loss and sensory evaluation were measured. The results showed that drip loss, TVB-N, TBA, electric conductivity and total bacterial count were increased in each packaging group during storage at both temperatures, but the rate of increase was slower at -3 ℃ than at 4 ℃. pH declined at the early stage of storage period but rose at the late stage. Sensory scores continuously declined during storage. In general, VP and MAP could prolong the shelf-life of prepared fillets compared with the control group; the shelf-life of MAP packaged fillets was up to 12 d at 4 ℃ and 50 d at -3 ℃, which was extended by 8 and 4 d, and 35 and 15 d compared with the control and VP packaged fillets, respectively. MAP packaged fillets maintained better quality and had a longer shelf-life when stored at -3 ℃ than at 4 ℃ and could meet the current demands of consumers for ice stored fish products. The results of this work can provide a technical basis for the development of prepared beer bass fillets.关键词
调理啤酒鲈鱼片/真空包装/气调包装/贮藏条件/品质变化Key words
prepared beer bass fillets/ vacuum packaging/ modified atmosphere packaging/ storage condition/ quality change分类
轻工纺织引用本文复制引用
吴燕燕,朱小静,李来好,杨贤庆,胡晓,林婉玲,荣辉..比较调理啤酒鲈鱼片在不同贮藏条件下的品质变化[J].食品科学,2018,39(11):214-220,7.基金项目
国家自然科学基金面上项目(31571869) （31571869）
中国水产科学研究院南海水产研究所中央级公益性科研院所基本科研业务费专项资金项目(2018ZD01 （）
2015YD02) （）
广东省海洋渔业科技与产业发展专项(A201501C02) （A201501C02）
现代农业产业技术体系专项资金资助项目(CARS-47) （CARS-47）
