大黄鱼(Pseudosciaena crocea)冰温气调保鲜技术的研究
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摘要
本文以新鲜养殖大黄鱼为对象,通过感官评定,测定一系列的鲜度指标(TVB-N值、TBARS生成量、菌落总数、肉汁流失率)研究了不同贮藏温度下大黄鱼的品质变化,以及冰温条件下不同气调包装对大黄鱼保鲜效果的影响。主要内容包括:
1.通过DSC法测得大黄鱼的冰点是-1.38℃,冰温区即-1.38℃～0℃。
2.从市场购回的新鲜大黄鱼初始鲜度经测定达到我国农牧渔业部部标准规定的一级品标准。
3.采用冷藏温度(4℃±1℃)和冰温温度(-0.5℃±0.3℃)贮藏大黄鱼,测定鲜度指标后结合感官鉴定,证明冰温贮藏作为一种新的低温保鲜方式,比冷藏效果好。冰温贮藏能够更好地抑制大黄鱼体内酶的活性和微生物的作用,以达到我国行业标准规定的鲜大黄鱼二级鲜度上限为标准,冰温贮藏较冷藏能够延长贮藏期2d。
4.在冰温温度(-0.5℃±0.3℃)下,采用60%CO_2+20%O_2+20% N_2包装、100%CO_2包装和真空包装三种气调包装方式贮藏大黄鱼,通过测定鲜度指标,结合感官评定,100%CO_2包装与60%CO_2+20%O_2+20% N_2包装的保鲜效果明显好于真空包装,以达到我国行业标准规定的二级鲜度上限为标准,真空包装方式大约能够贮藏大黄鱼14d左右,而采用100%CO_2包装与60%CO_2+20%O_2+20% N_2包装能够延长7d以上,基本在第21d仍处于二级鲜度。
5.使用API20E方法分别鉴定大黄鱼初始菌相、冷藏与冰温贮藏大黄鱼腐败菌相、冰温下真空包装与100%CO_2包装贮藏大黄鱼腐败菌相。结果表明,实验用大黄鱼的初始菌相为肠杆菌科,证明在捕获之时大黄鱼即受到污染。污染后,没有进行任何前处理就进行冰温贮藏或者冰温气调贮藏,肠杆菌科将一直作为优势菌存在,并最终导致大黄鱼的腐败。
This thesis is focused on the fresh quality of cultured Pseudosciaena crocea, and its fluctuation under different storage temperature, and different modified atmosphere packaging at freezing-point, through organoleptic investigation and a series determination of fresh quality index such as TVB-N, TBARS, total bacteria amount and purge loss rate.
1. The freezing-point of Pseudosciaena crocea is determined to be -1.38℃through DSC method, thus the freezing temperature is from -1.38℃to 0℃.
2. The initial fresh quality of market-purchased Pseudosciaena crocea can meet the first class standard issued by Ministry of Agriculture.
3. A comparison study of Chilling storage(4℃±1℃) and Freezing Storage(-0.5℃±0.3℃)is conducted with the assistance of fresh quality determination and organoleptic investigation, which proves that freezing point storage is a better way as a new-born low-temperature storage method. The microbes and enzyme activities are restrained and depressed by freezing point storage, which can meet the second class fresh quality standard with a prolonged preservation for 2 days.
4. Different modified atmosphere packaging at freezing-point (-0.5℃±0.3℃)are carried out (60%CO_2+20%O_2+20% N_2, 100%CO_2, and vacuum), in order to evaluate the fresh quality of Pseudosciaena crocea. The vacuum package method is less effective for fresh quality preservation than the other two methods, the storage of which, under the second fresh quality standard, can reach 14 days; while the other two methods can prolong the storage for 7 days by complying with the same fresh quality standard.
5. API20E method is employed to characterize and determinate the initial bacterial flora of fresh Pseudosciaena crocea and the spoilage bacterial flora at chilling storage, freezing storage, vacuum-packaged, and 100% CO_2 packaged storage, respectively. Biochemical reactions prove that the initial bacterial flora is dominated by Enterobacteriaceae and Pseudosciaena crocea was polluted once harvested. The Enterobacteriaceae will survive as the dominant bacteria at freezing-point storage or modified atmosphere packaging without any pretreatment, and result in the spoilage of Pseudosciaena crocea by the end.
1.通过DSC法测得大黄鱼的冰点是-1.38℃,冰温区即-1.38℃～0℃。
2.从市场购回的新鲜大黄鱼初始鲜度经测定达到我国农牧渔业部部标准规定的一级品标准。
3.采用冷藏温度(4℃±1℃)和冰温温度(-0.5℃±0.3℃)贮藏大黄鱼,测定鲜度指标后结合感官鉴定,证明冰温贮藏作为一种新的低温保鲜方式,比冷藏效果好。冰温贮藏能够更好地抑制大黄鱼体内酶的活性和微生物的作用,以达到我国行业标准规定的鲜大黄鱼二级鲜度上限为标准,冰温贮藏较冷藏能够延长贮藏期2d。
4.在冰温温度(-0.5℃±0.3℃)下,采用60%CO_2+20%O_2+20% N_2包装、100%CO_2包装和真空包装三种气调包装方式贮藏大黄鱼,通过测定鲜度指标,结合感官评定,100%CO_2包装与60%CO_2+20%O_2+20% N_2包装的保鲜效果明显好于真空包装,以达到我国行业标准规定的二级鲜度上限为标准,真空包装方式大约能够贮藏大黄鱼14d左右,而采用100%CO_2包装与60%CO_2+20%O_2+20% N_2包装能够延长7d以上,基本在第21d仍处于二级鲜度。
5.使用API20E方法分别鉴定大黄鱼初始菌相、冷藏与冰温贮藏大黄鱼腐败菌相、冰温下真空包装与100%CO_2包装贮藏大黄鱼腐败菌相。结果表明,实验用大黄鱼的初始菌相为肠杆菌科,证明在捕获之时大黄鱼即受到污染。污染后,没有进行任何前处理就进行冰温贮藏或者冰温气调贮藏,肠杆菌科将一直作为优势菌存在,并最终导致大黄鱼的腐败。
This thesis is focused on the fresh quality of cultured Pseudosciaena crocea, and its fluctuation under different storage temperature, and different modified atmosphere packaging at freezing-point, through organoleptic investigation and a series determination of fresh quality index such as TVB-N, TBARS, total bacteria amount and purge loss rate.
1. The freezing-point of Pseudosciaena crocea is determined to be -1.38℃through DSC method, thus the freezing temperature is from -1.38℃to 0℃.
2. The initial fresh quality of market-purchased Pseudosciaena crocea can meet the first class standard issued by Ministry of Agriculture.
3. A comparison study of Chilling storage(4℃±1℃) and Freezing Storage(-0.5℃±0.3℃)is conducted with the assistance of fresh quality determination and organoleptic investigation, which proves that freezing point storage is a better way as a new-born low-temperature storage method. The microbes and enzyme activities are restrained and depressed by freezing point storage, which can meet the second class fresh quality standard with a prolonged preservation for 2 days.
4. Different modified atmosphere packaging at freezing-point (-0.5℃±0.3℃)are carried out (60%CO_2+20%O_2+20% N_2, 100%CO_2, and vacuum), in order to evaluate the fresh quality of Pseudosciaena crocea. The vacuum package method is less effective for fresh quality preservation than the other two methods, the storage of which, under the second fresh quality standard, can reach 14 days; while the other two methods can prolong the storage for 7 days by complying with the same fresh quality standard.
5. API20E method is employed to characterize and determinate the initial bacterial flora of fresh Pseudosciaena crocea and the spoilage bacterial flora at chilling storage, freezing storage, vacuum-packaged, and 100% CO_2 packaged storage, respectively. Biochemical reactions prove that the initial bacterial flora is dominated by Enterobacteriaceae and Pseudosciaena crocea was polluted once harvested. The Enterobacteriaceae will survive as the dominant bacteria at freezing-point storage or modified atmosphere packaging without any pretreatment, and result in the spoilage of Pseudosciaena crocea by the end.
引文
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