CAJ | 학술논문

该文主要研究了不同气体比例组分的气调包装处理对冷藏鲳鱼贮藏期间品质变化及货架期的影响，从中找出能使鲳鱼冷藏货架期延长的适宜气体比例。将新鲜鲳鱼以冰藏方式快速运至实验室，将样品经去头、去尾、去内脏处理后，分别置于3种气体组分条件（MAP1：20%CO2/80%N2，MAP2：50%CO2/50%N2，MAP3：80%CO2/20%N2）的气调包装袋内冷藏（4±1）℃保鲜，以空气包装样品作为冷藏对照组（AIR），其中包装袋内的气体与样品体积比为3∶1，在12 d内隔天测定各组样品的感官指标、微生物指标（菌落总数）与化学指标（挥发性盐基氮值、K值、三甲胺值与pH值）变化。冷藏后的第4天，对照组与气调处理组的感官分值、菌落总数、挥发性盐基氮值与三甲胺值差异显著（P<0.05），冷藏对照组样品的各项指标首先达到新鲜限值，其冷藏货架期仅为4-5d。经过气调处理后的鲳鱼样品，其菌落总数达到二级鲜度的速度明显缓于冷藏对照组，其他各项指标的变化也证实了气调包装的潜在优点。其中，80%CO2+20%N2处理组能明显延缓样品pH值、挥发性盐基氮值、菌落总数、三甲胺值与K值的升高（P<0.05），较冷藏对照组相比，其冷藏货架期能延长6～8 d。同时，气调处理组贮藏期间的pH值未呈现先降后升的变化规律，表明pH值不适用于评价气调包装鲳鱼贮藏期间的品质变化。气调包装样品的菌落总数在贮藏前期略有下降，表明CO2对样品菌落总数的升高有较好的抑制作用。在CO2≤80%条件下，各项微生物与理化指标的测定结果显示出不同气体比例的气调包装处理对冷藏鲳鱼的保鲜效果，CO2浓度越高，其保鲜效果越显著，气调处理能使鲳鱼样品的冷藏保鲜期由4 d延长至6-12 d，其中80%CO2+20%N2的气调处理组对鲳鱼样品的冷藏货架期延长效果较佳。該文主要研究瞭不同氣體比例組分的氣調包裝處理對冷藏鯧魚貯藏期間品質變化及貨架期的影響，從中找齣能使鯧魚冷藏貨架期延長的適宜氣體比例。將新鮮鯧魚以冰藏方式快速運至實驗室，將樣品經去頭、去尾、去內髒處理後，分彆置于3種氣體組分條件（MAP1：20%CO2/80%N2，MAP2：50%CO2/50%N2，MAP3：80%CO2/20%N2）的氣調包裝袋內冷藏（4±1）℃保鮮，以空氣包裝樣品作為冷藏對照組（AIR），其中包裝袋內的氣體與樣品體積比為3∶1，在12 d內隔天測定各組樣品的感官指標、微生物指標（菌落總數）與化學指標（揮髮性鹽基氮值、K值、三甲胺值與pH值）變化。冷藏後的第4天，對照組與氣調處理組的感官分值、菌落總數、揮髮性鹽基氮值與三甲胺值差異顯著（P<0.05），冷藏對照組樣品的各項指標首先達到新鮮限值，其冷藏貨架期僅為4-5d。經過氣調處理後的鯧魚樣品，其菌落總數達到二級鮮度的速度明顯緩于冷藏對照組，其他各項指標的變化也證實瞭氣調包裝的潛在優點。其中，80%CO2+20%N2處理組能明顯延緩樣品pH值、揮髮性鹽基氮值、菌落總數、三甲胺值與K值的升高（P<0.05），較冷藏對照組相比，其冷藏貨架期能延長6～8 d。同時，氣調處理組貯藏期間的pH值未呈現先降後升的變化規律，錶明pH值不適用于評價氣調包裝鯧魚貯藏期間的品質變化。氣調包裝樣品的菌落總數在貯藏前期略有下降，錶明CO2對樣品菌落總數的升高有較好的抑製作用。在CO2≤80%條件下，各項微生物與理化指標的測定結果顯示齣不同氣體比例的氣調包裝處理對冷藏鯧魚的保鮮效果，CO2濃度越高，其保鮮效果越顯著，氣調處理能使鯧魚樣品的冷藏保鮮期由4 d延長至6-12 d，其中80%CO2+20%N2的氣調處理組對鯧魚樣品的冷藏貨架期延長效果較佳。
해문주요연구료불동기체비례조분적기조포장처리대랭장창어저장기간품질변화급화가기적영향，종중조출능사창어랭장화가기연장적괄의기체비례。장신선창어이빙장방식쾌속운지실험실，장양품경거두、거미、거내장처리후，분별치우3충기체조분조건（MAP1：20%CO2/80%N2，MAP2：50%CO2/50%N2，MAP3：80%CO2/20%N2）적기조포장대내랭장（4±1）℃보선，이공기포장양품작위랭장대조조（AIR），기중포장대내적기체여양품체적비위3∶1，재12 d내격천측정각조양품적감관지표、미생물지표（균락총수）여화학지표（휘발성염기담치、K치、삼갑알치여pH치）변화。랭장후적제4천，대조조여기조처리조적감관분치、균락총수、휘발성염기담치여삼갑알치차이현저（P<0.05），랭장대조조양품적각항지표수선체도신선한치，기랭장화가기부위4-5d。경과기조처리후적창어양품，기균락총수체도이급선도적속도명현완우랭장대조조，기타각항지표적변화야증실료기조포장적잠재우점。기중，80%CO2+20%N2처리조능명현연완양품pH치、휘발성염기담치、균락총수、삼갑알치여K치적승고（P<0.05），교랭장대조조상비，기랭장화가기능연장6～8 d。동시，기조처리조저장기간적pH치미정현선강후승적변화규률，표명pH치불괄용우평개기조포장창어저장기간적품질변화。기조포장양품적균락총수재저장전기략유하강，표명CO2대양품균락총수적승고유교호적억제작용。재CO2≤80%조건하，각항미생물여이화지표적측정결과현시출불동기체비례적기조포장처리대랭장창어적보선효과，CO2농도월고，기보선효과월현저，기조처리능사창어양품적랭장보선기유4 d연장지6-12 d，기중80%CO2+20%N2적기조처리조대창어양품적랭장화가기연장효과교가。
The aim of this work was to study the influence of modified atmosphere packaging (MAP) on the shelf-life of fresh pomfret (Pampus argenteus) during chilled storage and to find the proper atmosphere components of MAP for prolonging the shelf life of pomfret fillets. Fresh pomfret samples were obtained directly from the local fish market and transported to the laboratory with ice immediately. After being gutted, washed, filleted and trimmed in a water-ice mixture, samples were packaged under three different atmosphere components (MAP1, 20%/80% CO2/N2; MAP2, 50%/50%CO2/N2;MAP3, 80%/20%CO2/N2) and the control group was packaged with air (AIR), the initial gas/product ratio was 3:1 in all packages. Packaged pomfret fillets were stored at (4±1)℃and monitored at intervals of 2 days. Samples were assessed by sensory, microbiological (total viable count , TVC) and physico-chemical (total volatile basis nitrogen (TVB-N), K-value, tri-methylamine nitrogen (TMA-N), pH value) evaluation. After 4 days of storage, the groups of MAP and AIR were different significantly (P<0.05) on the values of sensory evaluation, TVC, TVB-N and TMA-N. Fillets packaged with AIR were the first to present signs of degradation reaching rejection threshold values for all evaluated parameters. The shelf life of AIR was only 4-5 days according to sensory assessment, for which the corresponding microbiological assessment was also showed an increased curve. Meanwhile, the increase of pH, TVB-N, K-value and TMA-N values were significantly (P<0.05) delayed in MAP groups when compared to AIR group. In MAP fillets, TVC was lower than 107 CFU/g for a longer period. The results of quality index were showed that the protective effect of MAP, and the MAP3 group (CO2/N2, 80%/20%) could extend the shelf-life of pomfret fillet samples by 6-8 days as compared to the control group. However, the trend of pH value raised up after a decline was not found in MAP groups. The results indicated that examination of pH could not be a useful indicator of quality changes in pomfret fillets. The total number of colonies decreased slightly during the early period of storage, which showed that CO2 can inhibit the increase of TVC. All microbial, chemical and physical traits revealed the effect of different MAP studied when concentration of CO2 was less than 80%, especially those with a higher percentage of CO2, MAP application added. The shelf-life of pomfret samples can be extended from 4 days to 6-12 days and the fresh keeping effects of group with 80%CO2+20%N2 treatment is better.