肉类研究2024，Vol.38Issue(2)：42-49,8.DOI:10.7506/rlyj1001-8123-20240119-022
气调包装对冷藏预制调理龙头鱼菜肴品质变化的影响
Effect of Modified Atmosphere Packaging on the Quality Changes of Refrigerated Pre-Prepared Bombay Duck(Harpadon nehereus)Dish
摘要
Abstract
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.关键词
龙头鱼/气调包装/冷藏/保鲜/品质变化Key words
bombay duck/modified atmosphere packaging/refrigerated storage/preservation/quality change分类
轻工纺织引用本文复制引用
吕永康,梁释介,余训新,谭雨青,罗永康,洪惠..气调包装对冷藏预制调理龙头鱼菜肴品质变化的影响[J].肉类研究,2024,38(2):42-49,8.基金项目
温岭特色水产品高值化综合开发与产业化项目(2022N00001) （2022N00001）
