CAJ | 학술논문

为延长施氏鲟鱼片的保鲜期,以未经过紫外线照射预处理的鲟鱼片进行气调包装(MAP)保鲜作为对照组,研究鲟鱼片经紫外线预处理5、10和15 min后进行MAP的保鲜效果.结果表明,鲟鱼片经紫外线处理10 min可以杀灭其表面98%的原始细菌,再用50% CO_2+10% O_2+40% N2进行MAP,在1 ℃、(92±3)%相对湿度下贮藏,可抑制pH和总挥发性盐基氮(TVB-N)含量的增加, 鲟鱼片的贮藏期达到28 d,与对照组相比延长了4-6 d,但贮藏后期紫外线处理组鲟鱼片的感官品质略有降低.
위연장시씨심어편적보선기,이미경과자외선조사예처리적심어편진행기조포장(MAP)보선작위대조조,연구심어편경자외선예처리5、10화15 min후진행MAP적보선효과.결과표명,심어편경자외선처리10 min가이살멸기표면98%적원시세균,재용50% CO_2+10% O_2+40% N2진행MAP,재1 ℃、(92±3)%상대습도하저장,가억제pH화총휘발성염기담(TVB-N)함량적증가, 심어편적저장기체도28 d,여대조조상비연장료4-6 d,단저장후기자외선처리조심어편적감관품질략유강저.
To extend the freshness period of Acipenser schrenckii fillets, compared with the control group, the effects of ultraviolet radiation for 5, 10, or 15 min on the freshness period of A.schrenckii fillets were studied. This test indicated that modified atmosphere packaging (MAP) combined with ultraviolet radiation for 10 minutes could kill 98 percent of original bacteria on the surface of A.schrenckii fillets, and effectively buffered the changes of pH and total volatile basic nitrogen (TVB-N) value. Stored under the condition of 1 ℃, RH (92±3)%, the freshness period of A.schrenckii fillets was prolonged up to 28 days, which is more than that of the control, whereas the sensory evaluation at the late storage stage slightly decreased.