文章摘要
姜晓娜;冯俊丽;戴志远;田小兰;林亚楠.冷链物流中包装材料对黄鳍金枪鱼品质的影响[J].中国食品学报,2019,19(8):173-178
冷链物流中包装材料对黄鳍金枪鱼品质的影响
  
DOI:
中文关键词: 黄鳍金枪鱼  物流  PE包装材料  纳米包装材料  品质
英文关键词: yellowfin tuna  logistics  PE packaging materials  nano-packaging materials  quality
基金项目:浙江省教育厅科研项目(Y201534380);浙江省科技厅科技计划项目(2017C32072)
作者单位
姜晓娜;冯俊丽;戴志远;田小兰;林亚楠 浙江工商大学海洋食品研究院杭州310012浙江省水产品加工技术研究联合重点实验室杭州310012 
摘要点击次数: 8
全文下载次数: 0
中文摘要:
      为研究物流过程中包装材料对黄鳍金枪鱼品质的影响,模拟了4℃物流过程(120h)中对照组、PE包装组和纳米包装组的质构(硬度和弹性)、持水力、TBA、肉色【a*和高铁肌红蛋白(MetMb)】以及组胺的变化情况。结果显示:随着贮藏时间的延长,3个试验组的硬度、弹性、持水力和a*值均呈下降趋势;TBA值、MetMb和组胺均呈增加趋势。上述理化指标中黄鳍金枪鱼品质最好的是纳米包装组,其次是PE包装组,最后是对照组。在4 ℃冷链物流中PE包装材料和纳米包装材料对黄鳍金枪鱼品质的劣化均有缓冲作用,其中纳米包装材料的效果比PE包装材料好。
英文摘要:
      The aim of this study is to investigate the effects of packaging materials on the quality of yellowfin tuna in the process of logistics. In this experiment, the changes of the texture (hardness and elasticity), water holding capacity, TBA, flesh color [a* value and methemoglobin (MetMb)] and histamine content in the control group, PE packaging group and nano-packaging group during flow process (120 h) of the actual 4 ℃ were investigated. The results showed that the hardness, elasticity, water holding capacity, a* and TBA values of the three test groups decreased with the prolongation of storage time, whereas the contents of MetMb and histamine were increased. The nano-packaging group preserved the best quality after 120 h storage, followed by the PE packaging group, and finally the control group. Therefore, PE packaging materials and nano-packaging materials could alleviate the deterioration of yellowfin tuna during the cold chain logistics, and the buffer effects of nano-packaging materials were better than PE packaging materials.
查看全文   查看/发表评论  下载PDF阅读器
关闭

手机扫一扫看
分享按钮