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  修订日期:2019-05-29  点此下载全文
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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
 
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 zhouqiang@mku.edu.cn 
蔡利 西昌学院 农业科学学院  
丁立云 江西省水产科学研究所  
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 d),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 Pad Cooperative with Modified Atmosphere 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 days), 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 group were 11.76 mg/100g, 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 temperature storage and transportation of golden pomfret.
keywords:clove essential oil  antibacterial and fresh-keeping pad  trachinotus ovatus  modified atmosphere packaging  quality
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