摘要
以熏制鱿鱼为试材,研究储藏期间真空包装熏制鱿鱼的感官品质、色度、硬度、内聚性、弹性、胶黏性和咀嚼性、p H、过氧化物酶活性、硫代巴比妥酸(TBA)值、挥发性盐基氮(TVB-N)值和腐败微生物的变化。结果表明,在储藏期间,真空包装熏制鱿鱼的外观形态与口感能维持在较佳的水平。熏制鱿鱼色度维持较好,色泽变暗不明显。硬度、内聚性、弹性、胶黏性和咀嚼性随着储藏时间延长而逐渐下降,但下降趋势不明显。在储藏24 d以后,p H在6.2以下,才进入次鲜肉阶段。过氧化物酶活性维持较好,保持TBA值在0.7 mg/m L以下。TVB-N值上升较缓慢,储藏24 d后,TVB-N值才为11.5 mg/100 g。熏制鱿鱼菌落总数最大值是108 CFU/g,假单胞菌与肠杆菌为熏制鱿鱼的主要腐败菌。因此,真空包装熏制鱿鱼起到一定的保鲜效果,能提高熏制鱿鱼储藏期的品质。
Using the smoked squid as row material,the sensory quality,color changes, firmness,cohesion,elasticity,adhesiveness,chewiness,pH,peroxides＇ activity,TBA value,TVB-N value and spoilage microorganism of smoked squid under vacuum packaging during storageperiod were determined.It showed that,shape and taste of smoked squid under vacuum packaging maintained at a better level.Color of smoked squid under vacuum packaging maintained well,and color and luster was insignificantly dim.Firmness,cohesion,elasticity,adhesiveness and chewiness insignificantly declined.Smoked squid reached the stage of littler fresh meat when pH was 6.2below after 24 d.Peroxides＇ activity maintained well during the storage period,and TBA value kept 0.7 mg/mL below.TVB-N value increased slowly for it reached 11.5 ing/100 g after 24 d.A maximum numbers of colonies of smoked squid werelO8 CFU/g,and Pseudomonas spp.and Enterobacteriaceae was the main spoilage microorganism of smoked squidunder vacuum packaging.Thus,smoked squid under vacuum packaging kept fresh well,and quality of smoked squid was improved during storagepenod.
出处
《食品工业》
CAS
北大核心
2015年第6期39-43,共5页
The Food Industry
关键词
熏制鱿鱼
真空包装
储藏期
品质
smoked squid
vacuum packaging
storage period
quality
