不同包装处理对脆肉鲩颜色和保鲜效果的影响.pdfVIP

现代食品科技 Modern Food Science and Technology 2009, Vol.25, No.11 不同包装处理对脆肉鲩颜色和保鲜效果的影响 张方乐，曾庆孝 （华南理工大学轻工与食品学院，广东广州 510640） 摘要：通过不同包装处理，研究其对脆肉鲩颜色和保鲜效果的影响。实验表明，包装处理对脆肉鲩的颜色、脂肪氧化、挥发性 盐基氮、pH 有明显的影响。未包装处理的脆肉鲩色泽稳定性差，脂肪氧化快，挥发性盐基氮含量多，pH 上升快。经过包装处理的脆 肉鲩色泽稳定性较好，脂肪氧化少，挥发性盐基氮含量小，pH 上升减缓。其中，不透氧真空包装的护色和保鲜效果最佳。 关键词：脆肉鲩；包装；颜色；保鲜 中图分类号：TS254.4；文献标识码：A ；文章篇号:1673-9078(2009)11-1262-03 Effect of Packaging Processes on Color Stability and Refreshment of Ctenopharyngodon idellus C. et V ZHANG Fang-le, ZENG Qing-xiao (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China) Abstract: The paper studied the effect of different packaging processes on color stability and refreshment of Ctenopharyngodon idellus C. et V. The result showed that packaging processes had great effect on color, TBA value, TVB-N value and pH value of Ctenopharyngodon idellus C. et V. For the samples without package, their color stability decreased, the TBA and TVB-N value increased, and pH value rose rapidly. For samples with packaging processes, the color stability increased, the TBA and TVB-N value decreased, and pH value rose slowly. The highest color stability and best refreshment of the samples were achieved with Non-oxygen and vacuum packaging. Key words: Ctenopharyngodon idellus C. et V; packaging; color; refreshing [2] 草鱼（Ctenopharyngodon idellus）又名草根、鲩鱼 肉的自然色泽，防止脂肪氧化 。不透氧包装防止氧 等，属于鲤形目、鲤科、草鱼属，是我国四大家鱼（青 气的渗透，阻隔包装内外的物质交换。因此，为保持 鱼、草鱼、鲢鱼、鳙鱼）之一。它生长速度快，产量