丁香精油抑菌保鲜衬垫协同气调包装对金鲳鱼品质影响
投稿时间:2019-05-05    点此下载全文
引用本文:刘蒙佳,周强,蔡利,丁立云.丁香精油抑菌保鲜衬垫协同气调包装对金鲳鱼品质影响[J].《上海交通大学学报》(农业科学版),2019,(6):164-170, 181
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作者单位E-mail
刘蒙佳 福建师范大学 闽南科技学院 生命科学与化学学院,福建 泉州 362332 liumengjia@mku.edu.cn 
周强 福建师范大学 闽南科技学院 生命科学与化学学院,福建 泉州 362332  
蔡利 西昌学院 农业科学学院,四川 西昌 615000  
丁立云 江西省水产科学研究所,南昌 330039  
基金项目:福建省应用型学科-食品科学与工程(SJXK-2017-01);福建省本科教学团队-食品科学与工程教学团队(JXTD-2018-01);福建省高等学校服务产业特色专业-食品科学与工程(SJZY-2016-03);江西省现代农业产业体系(JXARS);泉州市高等学校中青年学科(专业)带头人培养计划[泉教高(2018)1号]
中文摘要:为延长金鲳鱼货架期,以金鲳鱼为研究对象,采用不同方式[样品置于PP托盘PE包装-1 ℃贮藏为对照组、样品置于PP托盘气调包装(55%O2+30%CO2+15%N2)-1 ℃贮藏为处理组A、样品置于PP托盘并复合保鲜抑菌衬垫处理PE包装-1 ℃贮藏为处理组B、复合抑菌保鲜衬垫协同气调包装(55%O2+30%CO2+15%N2)-1 ℃贮藏为协同组]对金鲳鱼进行低温贮藏。结果表明,与对照组相比,处理组A、处理组B、协同组均可有效抑制金鲳鱼pH值、挥发性盐基氮、菌落总数、硫代巴比妥酸反应物值(thiobarbituric acid reactive substance,TBARS)及K值上升,同时,可显著延缓其盐溶性蛋白溶出比及总巯基含量下降(P<0.05);贮藏中后期(6~8 d),协同组效果显著优于处理组A、处理组B(P<0.05);贮藏末期(第8天),协同组挥发性盐基氮、菌落总数、K值分别为11.76 mg/100g、3.74 lg CFU/g、14.81%,就上述3个指标而言,协同组较对照组可延长金鲳鱼货架期约4 d;相关性分析可知,pH值、挥发性盐基氮、菌落总数、TBARS、K值呈高度正相关性,上述指标均与盐溶性蛋白溶出比及总巯基含量呈高度负相关,且有统计学意义(P<0.01),为金鲳鱼低温储运提供数据支持。
中文关键词:丁香精油  抑菌保鲜衬垫  金鲳鱼  气调包装  品质
 
Effect of clove essential oil antibacterial and fresh-keeping padcooperative with modified at mosphere packaging on quality of Trachinotus ovatus
Abstract:In order to prolong shelf life,the golden pomfret was stored at low temperature in different ways(Samples were stored in PP tray PE package at -1 ℃ as control group.Samples were stored in PP tray modified atmosphere packaging (55%O2+30%CO2+15%N2)-1 ℃ as treatment group A.Samples were placed in PP tray and treated with composite antimicrobial pad,PE package at -1 ℃as treatment group B.Composite antibacterial and fresh-keeping pad cooperated with modified atmosphere packaging (55%O2+30%CO2+15%N2)-1 ℃ as cooperative group).The results showed that,compared with control group,treatment group A,treatment group B and cooperative group could all effectively inhibit the increase of pH value,volatile base nitrogen,total numbers of colony,TBARS and K value of gold pomfret,and significantly retard the decrease of salt-soluble protein dissolution ratio and total sulfhydryl content (P<0.05).In the middle and late storage period (6-8 d),the effect of cooperative group was significantly better than that of treatment group A and B (P<0.05).At the end of storage (8th day),the volatile basic nitrogen,total numbers of colony and K value of cooperative groupwere 11.76 mg/100 g,3.74 lg CFU/g and 14.81%,respectively.In terms of the above three indicators,the shelf life of golden pomfret in the cooperative group could be prolonged by about 4 days compared with that in the control group.The correlation analysis showed that pH value,volatile base nitrogen,total numbers of colony,TBARS and K value were highly positively correlated,and the above indicators were highly negatively correlated with the salt-soluble protein dissolution ratio and total sulfhydryl content,with statistical significance (P<0.01),which provided data support for low temperaturestorage and transportation of golden pomfret.
keywords:clove essential oil  antibacterial and fresh-keeping pad  trachinotus ovatus  modified atmosphere packaging  quality
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