Progress on modified atmosphere packaging technology of salmon
-
摘要: 三文鱼不仅是补充人体营养物质的理想食物来源,而且还具有良好的保健作用。本文主要介绍了三文鱼气调保鲜技术的研究进展,指出了三文鱼气调保鲜技术的发展趋势,即单一采用气调保鲜技术只能有限地延长三文鱼的货架期,而气调保鲜技术与酸浸、盐渍、烟熏、保鲜剂和抑菌剂等结合使用可以更好地延长三文鱼的货架期,这将是气调保鲜技术发展的一个趋势。气调包装抑制了好氧菌的生长,气调贮藏中的特定腐败菌为发光磷杆菌、乳酸菌等。通过腐败菌生长建立的货架期预测模型可用于预报三文鱼的货架期,从而建立起一种准确及时的食品质量安全评估方法。Abstract: Salmon was not only an ideal food source to supply nutrient for human,but also had health function.The research progress and development tendency of modified atmosphere packing(MAP) of salmon were introduced. If just adopting modified atmosphere packaging,salmon could be only kept quality in limited days,but if combining MAP with acid leach,salt marsh,smudging,preservative and fungicide,the shelf life of salmon could be prolonged longer,which was the major developing trend of modified atmosphere technology. Modified atmosphere packaging could inhibit the growth of aerobic bacteria. Salmon's specific spoilage organisms(SSO) under modified atmosphere packaging were Photobacterium phosphoreum,lactic acid bacteria and so on. The models created by the growth of spoilage bacteria was used to predict the shelf life of salmon,which was a useful method to establish an accurate and timely food safety risk assessment.
-
Keywords:
- salmon /
- modified atmosphere packaging /
- shelf life /
- specific spoilage organisms
-
[1] 靳春秋,迟海,杨宪时,等.冰藏三文鱼品质变化及菌相分析[J].食品与发酵工业,2013,4:220-226. [2] 邓林,李华,江建军.挪威三文鱼的营养评价[J].食品工业科技,2012(8):377-379. [3] 沈月新,章超桦,薛长湖,等.水产食品学[M].北京:中国农业出版社,2001. [4] Barraza F,León R,X魣lvarez P.Kinetics of protein and textural changes in atlantic salmon under frozen storage[J].Food Chemistry,2015,182:120-127. [5] Soares N M,Mendes T S,Vicente A A.Effect of chitosanbased solutions applied as edible coatings and water glazing on frozen salmon preservation-A pilot-scale study[J].Journal of Food Engineering,2013,119(2):316-323.
[6] 严凌苓,陈婷,龙映均,等.国内外水产品保鲜技术研究进展[J].江西水产科技,2013,2:38-41. [7] 丁婷,李婷婷,励建荣.0℃冷藏三文鱼片新鲜度综合评价[J].中国食品学报,2014,11:252-259. [8] 包海蓉,张奎.不同冷藏温度对生鲜三文鱼品质变化的影响[J].食品工业科技,2012(14):344-347. [9] 蔡青文,谢晶.微冻保鲜技术研究进展[J].食品与机械,2013,6:248-252. [10] Erikson U,Misimi E,Gallart-Jornet L.Superchilling of rested Atlantic salmon:Different chilling strategies and effects on fish and fillet quality[J].Food Chemistry,2011,127(4):1427-1437.
[11] Gallart-Jornet L,Rustad L,Barat J M,et al.Effect of superchilled storage on the freshness and salting behaviour of Atlantic salmon(Salmo salar)fillets[J].Food Chemistry,2007,103(4):1268-1281.
[12] Kaale L D,Eikevik TM,Rustad T,et al.Changes in water holding capacity and drip loss of Atlantic salmon(Salmo salar)muscle during superchilled storage[J].LWT-Food Science and Technology,2014,55(2):528-535.
[13] 于玲,步营,位正鹏.辐照技术在水产品中的应用研究[J].肉类研究,2010,4:75-78. [14] Yagiz Y,Kristinsson H G,Balaban M O,et al.Correlation between astaxanthin amount and a*value in fresh Atlantic salmon(Salmo salar)muscle during different irradiation doses[J].Food Chemistry,2010,120(1):121-127.
[15] Yang Z,WANG H,WANG W,et al.Effect of 10 Me V Ebeam irradiation combined with vacuum-packaging on the shelf life of Atlantic salmon fillets during storage at-4℃[J].Food Chemistry,2014,145:535-541.
[16] Medina M,Cabeza M C,Bravo D,et al.A comparison between E-beam irradiation and high pressure treatment for cold-smoked salmon sanitation:microbiological aspects[J].Food Microbiology,2009,2(26):224-227.
[17] 励建荣.生鲜食品保鲜技术研究进展[J].中国食品学报,2010,3:1-12. [18] Khalid Ibrahim Sallam.Antimicrobial and antioxidant effects of sodium acetate,sodium lactate,and sodium citrate in refrigerated sliced salmon[J].Food Control,2007,5(18):566-575.
[19] Cruz-Romero M C,Murphy T,Morris M,et al.Antimicrobial activity of chitosan,organic acids and nano-sized solubilisates for potential use in smart antimicrobially-active packaging for potential food applications[J].Food Control,2013,34(2):393-397.
[20] 闫凤娟,杨奎.食品真空包装的应用与研究[J].印刷技术,2011,16:26-27. [21] 包海蓉,张元元,王锡昌.真空包装鱼片冷藏货架期预测[J].食品科学,2011,24:285-290. [22] Dondero M,Cisternas F,Carvajal L,et al.Changes in quality of vacuum-packed cold-smoked salmon(Salmo salar)as a function of storage temperature[J].Food Chemistry,2004,87(4):543-550.
[23] Parry R T.Principles and Applications of Modified Atmosphere Packaging of Food[M].New York:Blackie Academic And Professional,1993:1-18.
[24] Sone I,Olsen R L,Sivertsen A H,et al.Classification of fresh Atlantic salmon(Salmo salar L.)fillets stored under different atmospheres by hyperspectral imaging[J].Journal of Food Engineering,2012,109(3):482-489.
[25] Schirmer B C,Heiberg R,Eie T,et al.A novel packaging method with a dissolving CO2headspace combined with organic acids prolongs the shelf life of fresh salmon[J].International Journal of Food Microbiology,2009,133(1-2):154-160.
[26] Fernández K,Aspe E,Roeckel M.Shelf-life extension on fillets of Atlantic Salmon(Salmo salar)using natural additives,superchilling and modified atmosphere packaging[J].Food Control,2009,20(11):1036-1042.
[27] 励建荣,刘永吉,李学鹏,等.水产品气调保鲜技术研究进展[J].中国水产科学,2010,17(4):870-874. [28] 王充,易少凌.储存温度及时间对三文鱼中组胺和色胺含量的影响[J].食品安全质量检测学报,2012(5):519-523. [29] Duun A S,Rustad T.Quality of superchilled vacuum packed Atlantic salmon(Salmo salar)fillets stored at-1.4 and-3.6℃[J].Food Chemistry,2008,106(1):122-131.
[30] Inderg覽rd E,Tolstorebrov I,Larsen H,et al.The influence of long-term storage,temperature and type of packaging materials on the quality characteristics of frozen farmed Atlantic Salmon(Salmo salar)[J].International Journal of Refrigeration,2014,41:27-36. [31] Bj覬rlykke G A,Roth B,S覬rheim O,et al.The effects of carbon monoxide on Atlantic salmon(Salmo salar L.)[J].Food Chemistry,2011,127(4):1706-1711. [32] Lorenzo,Daniel E.Use of carbon dioxide enriched atmospheres in the refrigerated storage(2℃)of salmon(Salmo salar)steaks[J].European Food Research and Technology,2000,210(3):179-188.
[33] Fernández K,AspéE,Roeckel M.Scaling up parameters for shelf-life extension of Atlantic Salmon(Salmo salar)fillets using superchilling and modified atmosphere packaging[J].Food Control,2010,21(6):857-862.
[34] Fagan J D,Gormley T R,UíMhuircheartaigh M M.Effect of modified atmosphere packaging with freeze-chilling on some quality parameters of raw whiting,mackerel and salmon portions[J].Innovative Food Science&Emerging Technologies,2004,5(2):205-214.
[35] 张斌,钟业俊.常用有机酸保鲜的研究现状[J].轻工科技,2012(5):35-37. [36] Paludan-Müller C,Dalgaard P,Huss H H,et al.Evaluation of the role of Carnobacterium piscicola in spoilage of vacuum and modified atmosphere packed cold smoked salmon stored at5℃[J].International Journal of Food Microbiology,1998,39(3):155-166.
[37] MacéS,Cornet J,Chevalier F,et al.Characterisation of the spoilage microbiota in raw salmon(Salmo salar)steaks stored under vacuum or modified atmosphere packaging combining conventional methods and PCR-TTGE[J].Food Microbiology,2012,30(1):164-172.
[38] 励建荣,李婷婷,李学鹏.水产品鲜度品质评价方法研究进展[J].北京工商大学学报:自然科学版,2010(6):1-8. [39] 曲敏,赵举风,孙怀军,等.鱼类特定腐败菌及其腐败能力研究概况[J].宁夏农林科技,2013,10:58-59,99. [40] 李婷婷,丁婷,邹朝阳,等.0℃冷藏下三文鱼片菌相变化规律及特定腐败菌的分离鉴定[J].现代食品科技,2015(4):36-41. [41] He H J,Sun D W.Inspection of harmful microbial contamination occurred in edible salmon flesh using imaging technology[J].Journal of Food Engineering,2015,150:82-89.
[42] Powell S M,Tamplin M L.Microbial communities on Australian modified atmosphere packaged Atlantic salmon[J].Food Microbiology,2012,30(1):226-232.
[43] Milne D,Powell S M.Limited microbial growth in Atlantic salmon packed in a modified atmosphere[J].Food Control,2014,42:29-33.
[44] MacéS,Cardinal J M,Malcheva M,et al.Evaluation of the spoilage potential of bacteria isolated from spoiled raw salmon(Salmo salar)fillets stored under modified atmosphere packaging[J].International Journal of Food Microbiology,2013,160(3):227-238.
[45] 王芹,张长峰,庞杰,等.水产品特定腐败菌鉴定方法的研究进展[J].保鲜与加工,2013(3):57-61.
计量
- 文章访问数:
- HTML全文浏览量:
- PDF下载量:
下载:
