摘要
熟制蟹肉蟹黄由于蛋白质和脂肪含量较高,暴露在空气中极易被氧化,腐败变质,使货架期大大缩短,严重限制了产品生产和销售规模。本文以熟制蟹肉蟹黄为研究对象,探讨不同气调包装方式(空气,60%CO2+40%N2和40%CO2+60%N2)在4℃贮藏条件下对其品质的影响,分析风味物质变化规律和货架期,最后确定产品最优气调包装方式。研究结果显示,与空气组比较,气调包装组的菌落总数、pH、挥发性盐基氮及丙二醛含量明显降低,且40%CO2+60%N2组效果最佳;40%CO2+60%N2组样品挥发性风味物质随时间变化损失较少,呈味核苷酸腺苷酸(AMP)含量显著减少,肌苷酸(IMP)、肌苷(HxR)及次黄嘌呤(Hx)显著增加(P<0.05),感官评价得分最高,货架期可达到28 d左右,比空气包装组延长了8 d。因此在4℃贮藏条件下采用40%CO2+60%N2气调包装能有效提高熟制蟹肉蟹黄的风味品质和货架期限,是一种较好的冷藏保鲜方式。
Due to the high protein and fat content of cooked crab meat with crab roe,it’s easily oxidized and decomposed in the air,which greatly shortens the shelf life and severely limits the production and sales scale of products.In this paper,the effect of different modified atmosphere packaging(air,60%CO 2+40%N 2 and 40%CO 2+60%N 2)on the quality of cooked crab meat crab yolk under 4℃storage conditions was studied.The change rules of flavor substances and shelf life were analyzed,and the optimal modified atmosphere packaging method was determined.The results showed that compared with the air group,the total number of colonies,pH,volatile basic nitrogen and malondialdehyde content in the modified atmosphere packaging group were significantly reduced,and the 40%CO 2+60%N 2 group had the best effect.In the 40%CO 2+60%N 2 group,the loss of volatile flavor compounds was less,the content of flavor nucleotides adenylate(AMP)was significantly reduced,while the contents of IMP,HXR and HX were significantly increased(P<0.05).The sensory evaluation score of 40%CO 2+60%N 2 group was the highest,and the shelf life was about 28 days,which was 8 days longer than that of air packaging group.Therefore,the use of 40%CO 2+60%N 2 modified atmosphere packaging under 4℃storage conditions could effectively improve the flavor quality and shelf life of cooked crab meat with crab roe,which is a better way of refrigeration and freshness.
作者
汤璐瑶
黄子林
黄林玉
吕一品
唐雪
TANG Luyao;HUANG Zilin;HUANG Linyu;LV Yipin;TANG Xue(Research Center of Food Nutrition and Functional Food Engineering Technology,Jiangnan University,Wuxi 214122,China)
出处
《食品工业科技》
CAS
北大核心
2021年第2期264-269,278,共7页
Science and Technology of Food Industry
基金
江苏省现代农业(河蟹)产业技术体系(JATS[2019]471)。
关键词
气调包装
蟹肉
蟹黄
货架期
风味成分
air conditioning packaging
crab meat
crab roe
shelf life
flavour compounds
作者简介
汤璐瑶(1999-),女,本科,研究方向:食品营养与加工,E-mail:635381779@qq.com;通信作者:唐雪(1981-),女,博士,副教授,研究方向:食品加工与质量控制,E-mail:tangxue@jiangnan.edu.cn。
