Effect of Vacuum and Modified Atmosphere Packaging on the Shelf-life of Liquid-smoked Swordfish (Xiphias gladius) Slices
Effect of Vacuum and Modified Atmosphere Packaging on the Shelf-life of Liquid-smoked Swordfish (Xiphias gladius) Slices
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DOI：
10.1111/j.1365-2621.2005.tb09967.x
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发表时间：
2005-06
影响因子：
3.9
通讯作者：
G. Muratore;Fabio Licciardello
中科院分区：
文献类型：
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作者：
G. Muratore;Fabio Licciardello
将经过烟熏和干腌处理的剑鱼片切片，在真空和气调（MA）（5%O2，45%CO2，50%N2）条件下包装，并在冷藏温度（4 °C）下贮藏，以研究不同包装对剑鱼片货架期的影响。感官属性，总挥发性盐基氮（TVB-N），pH值，硫代巴比妥酸试验的脂质氧化，和微生物计数进行了监测，在45天的存储。TVB-N增加到欧洲法规建议的水平，在感官拒绝的时候，作为质量衰减的最可靠的参数。脂质氧化较低，微生物计数与质量衰减无关。MApacked样品的感觉排斥（至少50%的评估者在1 - 9的量表中得分</=5）（12天）比真空包装样品（42天）更快。
Swordfish fillets, dry-salted and treated with liquid smoke, were sliced and packed in vacuum conditions and under modified atmosphere (MA) (5% O 2 , 45% CO 2 , 50% N 2 ) and stored at chilled temperature (4 °C) to determine the effect of different packaging on shelf-life. Sensory attributes, total volatile basic nitrogen (TVB-N), pH, lipid oxidation by thiobarbituric acid test, and microbiological counts were monitored during 45 d of storage. The TVB-N increased to levels recommended by European regulation at the time of sensory rejection, resulting as the most reliable parameter of quality decay. Lipid oxidation was low and microbial counts could not be correlated with quality decay. Sensory rejection (at least 50% of the assessors scoring </=5 in a scale from 1 to 9) was sooner for MApacked samples (12 d) than for vacuum-packed ones (42 d).