气调包装协同高功率脉冲微波对河蟹肉储藏期品质影响研究

张亚新; 王帆; 傅青; 李双健; 刘小莉

doi:10.13386/j.issn1002-0306.2021090217

气调包装协同高功率脉冲微波对河蟹肉储藏期品质影响研究

Effects of Modified Atmosphere Packaging Combined with High Power Pulse Microwave on Quality of Crab Meat during Storage

摘要

摘要: 为研究气调包装协同高功率脉冲微波对河蟹肉的保质效果，设置不同气体类型和组成比例（100% CO₂、80% CO₂+20% N₂、50% CO₂+50% N₂、20% CO₂+80% N₂）以及协同高功率脉冲微波（作用频率200 Hz、时间6 min）处理，测定处理后河蟹肉在25 ℃贮藏期间菌落总数、挥发性盐基氮（total volatile base nitrogen，TVB-N）和硫代巴比妥酸值（thiobarbituric acid reactive substance，TBARS）的变化。结果表明：采用不同气调包装的样品菌落总数、TVB-N和TBARS值均低于对照组，且以100% CO₂处理组抑制效果最好。气调包装与高功率脉冲微波协同使用后抑菌效果增强，显著（P<0.05）减少TVB-N的产生，降低蟹肉的TBARS 值。在25 ℃储藏过程中，河蟹肉经100% CO₂协同高功率脉冲微波处理后比未处理组延长2 d货架期。

Abstract: In order to study the preservation effect of modified atmosphere packaging combined with high power pulse microwave on crab meat, the treatment of different gas types and their composition ratio (100% CO₂, 80% CO₂+20% N₂, 50% CO₂+50% N₂, 20% CO₂+80% N₂) combined with high power pulse microwave (HPPM, action frequency 200 Hz, 6 min) were set in the experiment. The changes of total bacterial colonies, total volatile base nitrogen (TVB-N) and thiobarbituric acid reactive substance (TBARS) of crab meat were measured during storage at 25 ℃. The results showed that the total bacterial colonies, TVB-N and TBARS of crab meat packaged with different modified atmosphere were lower than those of the control group, and the inhibition effect of 100% CO₂ treatment group was the best. The modified atmosphere packaging combined with HPPM significantly (P<0.05) enhanced the inhibitory effect, and greatly reduced the TVB-N and TBARS. 100% CO₂ modified atmosphere packaging combined with HPPM could extend the shelf life by 2 d under 25 ℃ storage.