凡纳滨对虾CO2%2fO2%2fN2气调包装保藏工艺优化研究.pdfVIP

Techniques and Freshness Keeping Effects of Modified Atmosphere Packaging (MAP) on Pacific White Shrimp (Litopenaeus vannamei ） Pinghua Ling, Jing Xie College of Food Science Technology, Shanghai Ocean University, Shanghai, 201306, China lingpinghua@126.com Abstract: To study the freshness keeping effects of the different combinations proportion of CO , O and N 2 2 2 on Pacific White Shrimp. shrimps were packaged with K-PET/PE bags of the high-barrier compound packaging materials, under the six different conditions as follows, 40% CO /5% O /55% N (Group A), 55% 2 2 2 CO /5% O /40% N (Group B), 75% CO /5% O /20% N (Group C), 85% CO / 5% O /10% N (Group D) 2 2 2 2 2 2 2 2 2 and 40% CO /30% O /30% N (Group E), 55% CO /30% O /15% N (Group F) compared with the air 2 2 2 2 2 2 packaging (Group CK1, the controlled) and vacuum packaging (Group CK2, the controlled). All groups were preserved at (4±1) ℃. the sensory evaluation and L* value of the controlled declined rapidly during the storage period, b* value, total bacterial count (TBC) and total volatile basic nitrogen (TVB-N) were rising rapidly, while quality changes of all of the MAP groups were rather slow , the freshness keeping effects of Group D and Group E were better than the others. values of TBC and TVB-N of the controls were increased to above those of Grade 2 freshness of shelf