包装方式对常温贮藏干银鱼品质的影响
详细信息Effect of packaging on the quality of dried whitebait stored at room temperature
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摘要: 研究不同包装对干银鱼常温贮藏过程中品质的影响。对干银鱼设置无包装、普通包装和充氮包装3种不同的包装方式并在20℃下贮藏,测定了感官指标、色泽、TBA(Thiobrabituric Acid)值和霉菌数等指标随时间的变化。结果表明:感官评分呈下降趋势,其中色泽和质构变化明显;色差值△E、TBA值和霉菌数均呈上升趋势。不同包装的指标变化速度从高到低依次是:无包装>普通包装>充氮包装。包装能一定程度上延缓干银鱼品质的下降,采用充氮包装有助于保持干银鱼的品质。Abstract: The effect of different types of packaging on the quality of dried whitebait stored at room temperature was investigated. In this research, dried whitebaits were packaged in three different types of packaging, such as no packaging, ordinary packaging and nitrogen packaging, and stored at 20℃. During the storage of dried whitebait, the evolution of sensory characteristics, color, TBA value (Thiobrabituric Acid) , and mold content were determined. The result showed that, the sensory quality of dried whitebait revealed a declining trend, especially the color and texture declined obviously. Chromatic value △E, TBA value and mold content showed an upward trend during storage. The changing speed of these indexes in order of high to low was no packing, normal packing, and nitrogen packing. Packaging could slow down the quality of dried whitebait decreasing, and nitrogen packaging should be the preferred choice of packaging in order to preserve the quality of dried whitebait.
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Keywords:
- whitebait;packaging;quality;color; /
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