气调包装对冷藏预制调理龙头鱼菜肴品质变化的影响OA北大核心CSTPCD

In this study,the quality changes of prepared fish dish consisting of frozen-thawed bombay duck(Harpadon nehereus)and the spices green onion,garlic and ginger under modified atmosphere packaging(MAP)consisting of 60％CO2+10％O2+30％N2were examined during refrigerated storage at 4 ℃ for up to 12 days.Three groups were set up:control,MAP of fish and spices alone and together.The difference in quality preservation between the separate and combined MAP groups was examined.The results showed that MAP could effectively inhibit the increase in total volatile basic nitrogen(TVB-N)content and pH and the change in thiobarbituric acid reactive substance(TBARS)value,and suppress the degradation of inosine monophosphate(IMP)into hypoxanthine(Hx).This effect was more pronounced in the separate MAP group.Furthermore,MAP was able to effectively inhibit microbial growth in bombay duck with this effect being more pronounced in the separate MAP group.Also,MAP could reduce juice exudation and prevent the color from turning yellow,thereby improving the sensory quality of bombay duck.The separate MAP group showed higher scores for sensory attributes.Taken together,separate MAP of fish and spices allows better quality preservation of pre-prepared bombay duck dish.