摘要
为探究普通包装与真空包装对4℃冷藏金鲳鱼肉品质的影响,以无包装的作为对照,监测贮藏期间金鲳鱼肉的感官品质、菌落总数、挥发性盐基氮(TVB-N)值、硫代巴比妥酸(TBA)值和pH值的变化,结果表明:普通包装和真空包装均能延缓金鲳鱼肉感官品质的劣变,抑制微生物的生长繁殖,减缓脂肪氧化,延缓TVB-N值与pH值的变化;与对照组相比,金鲳鱼肉的货架期分别能延长2d和6d。
The aim of this study was to investigate the effects of ordinary packaging and vacuum packaging on quality of Trachinotus ovatus meat when stored at 4 ℃. The unpackaged meat stored at the same condition served as controls. Sensory quality, aerobic plate count, total volatile basic nitrogen （TVB-N） value, thiobarbituric acid （TBA） and pH value were determined during storage. The results showed that ordinary packaging and vacuum packaging could delay the deterioration of sensory quality, inhibit the growth of microorganisms, slow down the rate of fat oxidation, delay the increase of TVB-N value and the change of pH value. Compared with the controls, the ordinary packaging and vacuum packaging could extend the shelf life of Trachinotus ovatus meat by 2 days and 6 days respectively.
出处
《钦州学院学报》
2017年第3期11-15,共5页
Journal of Qinzhou University
关键词
金鲳鱼
冷藏
包装
品质
trachitus ovatus
refrigeration
packaging
quality
