摘要
为研究高体积分数CO_2气调包装对凡纳滨对虾品质的影响,以空气包装为对照,分别采用100%CO_2、80%CO_2+20%N_2和50%CO_2+10%O_2+40%N_2气调包装对虾,并在(4±1)℃条件下贮藏10 d,期间每2 d测定对虾细菌总数及其挥发性盐基氮值、肌肉纤维长度、硬度、多酚氧化酶活性、白度、感官评分的变化。结果表明:在冷藏条件下,高体积分数CO_2气调包装能有效抑制细菌的生长繁殖和多酚氧化酶的活性,且CO_2体积分数越高抑制效果越明显;但100%CO_2处理的对虾与80%CO_2组相比,其样品挥发性盐基氮值较高,肌肉纤维长度和硬度均较小,感官品质较差;50%CO_2组对虾白度较低,与空白对照组差异不明显。因此,所选取高体积分数CO_2气调包装中,80%CO_2组的保鲜效果最佳,能有效延长凡纳滨对虾的冷藏货架期至8 d。
This study was undertaken to investigate the effect of high carbon dioxide（CO2） modified atmosphere packaging on the quality of Litopenaeus vannamei. To this end, L. vannamei samples were packaged in modified atmospheres with different CO2 contents, i.e., 100% CO2, 80% CO2 ＋ 20% N2 and 50% CO2 ＋ 10% O2 ＋ 40% N2, and air（which was used as control）, respectively, and then stored at（4 ± 1） ℃ for 10 days. Shrimp quality indices including microbial growth, total volatile basic nitrogen（TVB-N）, myofibril length, hardness value, polyphenol oxidase activity, whiteness and sensory attributes were determined every 2 days during the storage period. The results showed that the CO2 modified atmosphere packaging could effectively inhibit the growth of bacteria and the activity of polyphenol oxidase, and the inhibitory effect increased with increasing CO2 concentration in package. However, higher TVB-N content, lower hardness value, shorter myofibril length and more severe sensory quality loss were observed in samples stored at 100% CO2 in comparison with those stored at 80% CO2. In term of whiteness value, no obvious difference was found between 50% CO2 treatment and the control. Therefore, among the three modified atmosphere packaging treatments, 80% CO2 ＋ 20% N2 treatment was the most favorable, which could prolong the shelf life of L. vannamei to 8 days.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2016年第18期197-201,共5页
Food Science
基金
国家自然科学基金青年科学基金项目(31501551)
上海市科委重点项目(14dz1205101)
上海海洋大学骆肇尧大学生科技创新基金项目
关键词
凡纳滨对虾
二氧化碳
气调包装
品质
Litopenaeus vannamei
carbon dioxide
modified atmosphere packaging
quality
