摘要
介绍了将气调包装技术 (modifiedatmospherepackaging)用于草虾保鲜。将虾浸泡在10 0mg/L溶菌酶和 1.2 5%亚硫酸氢钠的保鲜液中处理之后 ,采用 4 0 %的CO2 和 6 0 %的N2混合气体灌充尼龙 /聚乙烯塑料袋进行包装 ,2～ 4℃保藏 ,其保质期较对照样品延长了 2 2d ,是对照样保质期的 6 .5倍。通过菌落计数 (APC)和总挥发性碱基氮 (TVB N)的分析方法 ,监测虾样品的微生物及化学变化 。
Shrimps samples dipped in 100?mg/L lysozyme and 1.25% sodium metabisulphite were packaged in Nylon/PE plastic bags under different modified atmosphere packaging (MAP) conditions at 2～4℃. Bacterial and chemical changes were monitored by aerobic plate count (APC) and TVB N analysis. Organoleptic evaluations were also performed during storage. The results indicated that the shelf life of treated shrimps stored in 40% CO 2 and 60% N 2 can be extended by at least 22 days or be 6.5 times of the storage of the compared whole shrimps stored in air.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2001年第2期26-29,共4页
Food and Fermentation Industries
关键词
草虾
气调包装技术
菌落计数
总挥发性碱基氮
感官评价
保鲜
食品加工
Penaeus monodon, modified atmosphere packaging, aerobic plate count, total volatile base nitrogen, organoleptic evaluation
