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《Journal of Shanghai Fisheries University》 2003-04
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The effect of modified atmosphere packaging on the quality of black carp steaks under refrigeration

CHEN Jiao, ZHOU Pei-gen, WU Jian-zhong, XU Wen-da (College of Food Science, Shanghai Fisheries University, Shanghai200090, China)  
The quality of fresh black carp steaks packaged in high-barrier film under 100% air and various modified atmospheres during storage under refrigeration (4±2℃) was investigated. By measuring sensory characteristics (odour, appearance and texture), aerobic plate counts, coliform bacteria, pH, total volatile base-nitrogen content, K value, drip-loss value, the effects of different gas mixtures were evaluated. The results indicated that MAP extended the lag phase and generation time of the bacteria and the bacterial growth of sample was inhibited. MAP decreased the production of TVB-N. Modified atmosphere packaging prevented the spoilage and was effective in extending shelf life of fresh black carp steaks. MAP delayed the increase of K value within 3 days of storage, keeping the freshness of black carp steaks. But there were small differences in drip-loss between the MAP and air samples. MAP caused the second fall of pH during storage, making the drip-loss of black carp steaks increased.
【Fund】: 上海市科技兴农重点攻关项目[农科攻字(98)第06 2号]
【CateGory Index】: S984.2
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