CAJ | 학술논문

为探讨超高压结合气调包装对4℃冷藏带鱼品质的影响，该试验以超高压（290 MPa，6 min）前处理后4℃真空冷藏为对照，超高压（290 MPa，6 min）分别结合不同比例的气调包装体积分数为（60%CO2＋40%N2、60%CO2＋7%O2＋33%N2、60%CO2＋15%O2＋25%N2、50%CO2＋15%O2＋35%N2）处理鲜带鱼并放置4℃冷藏。贮藏期间，以冷藏带鱼的感官评定（sensory evaluation，SE）、菌落总数（total plant count，TPC）、挥发性盐基氮（total volatile basic nitrogen， TVB-N）、硫代巴比妥酸（thiobarbituric acid，TBA）、肌动球蛋白溶出量（actomyosin content，AM）、肌动球蛋白的总巯基含量（total sulfhydryls content，TSH）为测定指标，研究不同气调包装对冷藏带鱼的保鲜效果。结果表明：通过菌落总数与TVB-N综合判定货架期可知，超高压处理鲜带鱼后真空贮藏仅延长冷藏带鱼货架期至11 d，超高压处理后气调贮藏各组：60%CO2＋40%N2气调包装组可延长货架期至16d，60%CO2＋7%O2＋33%N2气调包装组可延长货架期至19d，60%CO2＋15%O2＋25%N2与50%CO2＋15%O2＋35%N2气调包装组可延长货架期至21d，是对照组货架期近2倍，说明超高压结合气调包装能有效抑制细菌总数增长和TVB-N产生。气调包装会加速超高压后带鱼肌动球蛋白和肌动球蛋白中总巯基含量的降低，且气调贮藏中高比例的O2对超高压处理后冷藏带鱼的脂肪氧化也有明显促进作用。因此综合考虑，超高压处理后结合60%CO2+7%O2+33%N2的气调包装在显著延长货架期的同时，仍可较好地保持冷藏带鱼原有鲜度。研究结果为冷藏带鱼的保鲜研究提供一定的理论参考。
위탐토초고압결합기조포장대4℃랭장대어품질적영향，해시험이초고압（290 MPa，6 min）전처리후4℃진공랭장위대조，초고압（290 MPa，6 min）분별결합불동비례적기조포장체적분수위（60%CO2＋40%N2、60%CO2＋7%O2＋33%N2、60%CO2＋15%O2＋25%N2、50%CO2＋15%O2＋35%N2）처리선대어병방치4℃랭장。저장기간，이랭장대어적감관평정（sensory evaluation，SE）、균락총수（total plant count，TPC）、휘발성염기담（total volatile basic nitrogen， TVB-N）、류대파비타산（thiobarbituric acid，TBA）、기동구단백용출량（actomyosin content，AM）、기동구단백적총구기함량（total sulfhydryls content，TSH）위측정지표，연구불동기조포장대랭장대어적보선효과。결과표명：통과균락총수여TVB-N종합판정화가기가지，초고압처리선대어후진공저장부연장랭장대어화가기지11 d，초고압처리후기조저장각조：60%CO2＋40%N2기조포장조가연장화가기지16d，60%CO2＋7%O2＋33%N2기조포장조가연장화가기지19d，60%CO2＋15%O2＋25%N2여50%CO2＋15%O2＋35%N2기조포장조가연장화가기지21d，시대조조화가기근2배，설명초고압결합기조포장능유효억제세균총수증장화TVB-N산생。기조포장회가속초고압후대어기동구단백화기동구단백중총구기함량적강저，차기조저장중고비례적O2대초고압처리후랭장대어적지방양화야유명현촉진작용。인차종합고필，초고압처리후결합60%CO2+7%O2+33%N2적기조포장재현저연장화가기적동시，잉가교호지보지랭장대어원유선도。연구결과위랭장대어적보선연구제공일정적이론삼고。
s:The purpose of this paper was to study the effects of combined application of high hydrostatic pressure treatment and modified atmosphere packaging on the quality characteristics ofTrichiurus lepturus during cold storage at 4℃. The vacuum-packaged samples pretreated by high hydrostatic pressure (290 MPa, 6 min) and stored at 4℃ were used as the control. The high hydrostatic pressure treatment (290 MPa, 6 min) and then packing with different proportions of modified atmosphere packages (MAP1: 60%CO2+40%N2; MAP2: 60%CO2+7%O2+33%N2; MAP3: 60%CO2+15%O2+25%N2; MAP4: 50%CO2+ 15%O2+35%N2) were used to pretreat freshTrichiurus lepturus. When all pretreatments were finished, the experimental samples were stored at 4℃ during the rest period of processing. During the storage of 21 days, sensory evaluation, total bacteria count, total volatile basic nitrogen, thiobarbituric acid, actomyosin content and total sulfhydryls content of actomyosin were periodically determined to investigate the preservation effects ofTrichiurus lepturus during cold storage at 4℃. According to the results of total bacteria count and total volatile base nitrogen, the shelf life of the control (Trichiurus lepturus pretreated by high hydrostatic pressure and vacuum packaging) was only 11 days; The experimental groups of high hydrostatic pressure treatment combined with different modified atmosphere packages had longer shelf life ofTrichiurus lepturus during cold storage at 4℃: the shelf life ofTrichiurus lepturus pretreated by high hydrostatic pressure and modified atmosphere packages (60%CO2+40%N2) was 16 days, that pretreated by high hydrostatic pressure and modified atmosphere packages (60%CO2+7%O2+33%N2) was 19 days, and the shelf lives ofTrichiurus lepturus pretreated by high hydrostatic pressure and modified atmosphere packages (60%CO2+15%O2+25%N2 and 50%CO2+15%O2+35%N2) were both 21 days, which was almost 2 times longer than that of the controls. This observation suggested that high hydrostatic pressure treatment combined with modified atmosphere packages showed higher effectiveness on inhibiting total bacteria count and total volatile base nitrogen. However, modified atmosphere packages could accelerate the decrease of actomyosin content and total sulfhydryls content ofTrichiurus lepturus pretreated by high hydrostatic pressure, and higher level of O2 in modified atmosphere packages also had obvious promotion effect for fat oxidation ofTrichiurus lepturus pretreated by high hydrostatic pressure during cold storage at 4℃. In summary, high hydrostatic pressure treatment combined with low proportion O2 in modified atmosphere packages (60%CO2+7%O2+33%N2) could not only prolong the shelf life ofTrichiurus lepturus, but also keep its natural properties at the same time. The results of this study would be helpful for the research on the preservation ofTrichiurus lepturus during cold storage at 4℃.