充气比率对罗非鱼片冰温气调贮藏期间品质的影响

采用不同的充气体积（V）与鱼片质量（m）比率包装鲜罗非鱼片，在冰温下贮藏，通过微生物、挥发性盐基氮（TVB—N）和脂质氧化（TBA）等指标考察充气比率对鱼片品质的影响。结果表明，充气比率≥3：1能抑制产品微生物的增长（P〈0．05），贮藏第25天微生物数量仍小于可接受的限（10^6cfu·g^-1）；气调包装样品的肉汁渗出率均高于对照产品，充气比率越大对肉汁渗出率影响越明显；贮藏期间，对照组的TVB—N第4天开始明显高于充气比率≥3：1的样品，第19天时充气比率≥3：1的TVB—N仍在安全限内，约19．30mg·100g^-1；充气比率对产品pH的影响不明显；贮藏期间TBA缓慢上升，气调包装样品之间差异不明显，但与对照组差异显著（P〈0．05）。总而言之，充气比率为3：1～4：1的气调包装样品在贮藏期间品质差异不明显，能明显延长鲜罗非鱼片的货架期。

Effects of inflation rate on the quality of tilapia fillet With modified atmosphere packaging during controlled freezing-point storage

Packaged fresh tilapia fillets with different inflatable volume （V） - fish weight （m） ratios were stored at freezing-point ; indices such as micro-organisms, TVB-N and TBA values were observed to study the effects of different inflatable ratios on the quality of fresh tilapia fillets. Experimental results showed that the ratio ≥3 ： 1 significantly inhibited the microbial growth of products （ P 〈 0.05） ; the microbial number was still within the acceptable limit （10^6cfu·g^-1） at 25th day of storage. The gravy leakage rate of the modified atmosphere packaging （MAP） samples were higher than those in the control group, and the higher the inflatable ratio was, the more obvious the influence on the gravy leakage rate of products was. With the extension of storage time, TVB-N value in the control group was significantly higher than that of the packaging samples with the inflatable ratio≥3 ： 1 after 4 days, and TVB-N value of samples with the inflatable ratio≥3 ： 1 was still within the safety limit at 19^th day, being about 19. 30 mg·100 g^-1. Different inflatable ratios had no obvious effects on the products＇ pH value, and TBA value increased slowly throughout the storage period; the MAP samples did not differ significantly, but there was significant difference （ P 〈 0. 05） between the experimental group and the control group. To summarize, the inflatable ratio between 3 ： 1 and 4 ： 1, which did not significantly influence the quality of MAP samples during storage, could prolong the shelf life of fresh tilapia fillets significantly.