In the present study the combined effects of ozone (O3) sterilization and modified atmosphere packaging on the quality of Sinonovaculla constricta Lamark were assessed by physicochemical and microbiological methods. S. constricta Lamark were sterilized by ozone (1 mg/L)and packaged by modified atmosphere,then stored at (0 ±0. 5) ℃. There are six groups in the experiment:low oxygen MAP(60% CO2 + 10% O2 + 30% N2 ) , non-oxygen MAP (60% CO2 + 40% N2), air packaging, low oxygen MAP (60% CO2+10% O2+30% N2) +O3,non oxygen MAP(60% CO2+40% N2) + O,,and air packaging + O3. The microbiological analysis showed that the total viable counts (TVC) for air packaging group and air packaging + O3 group reached 1. 76 x 107 cfu/g and 1.14 x 107 cfu/g on day 4 and 8 respectively, while the TVC for low oxygen MAP group and non oxygen MAP group reached 1.87 x 107 cfu/g and 1.03 x 107 cfu/ g respectively on day 10, exceeding the microbiological acceptability limit. The results indicated that the combination of low oxygen MAP and O3 could extend the shelf-life of S. constricta Lamark up to 12 days, while the combination of non-oxygen MAP and O, could extend the shelf-life up to 14 days. TVB-N, K value, sensory evaluation, pH changes for each group were also associated with the storage time(P＜0.05) , TVB-N,K value,sensory score and pH value for MAP + O3 group showed better effects than single MAP or ozone group. The preservation effects of non-oxygen MAP (60% CO2 +40% N2) + O3 group were better than other groups. TVB-N, K value, and sensory score reached 14. 952 mg N/100 g, 55% and 5, respectively, at the end of shelf-life (14 days), which indicated a moderately fresh or acceptable status of samples. Thus, it was suggested that the combination of ozone sterilization and modified atmosphere packaging could effectively extend the shelf-life of S. constricta Lamark during refrigerated storage.%以缢蛏为研究对象,通过臭氧杀菌及不同气调包装处理,测定其在(0±0.5)℃冷藏过程中的菌落总数、理化和感官等指标的变化,评价臭氧杀菌结合气调包装的保鲜效果.臭氧处理浓度为1mg/L,包装条件分别为低氧气调包装(60%CO2+30%N2+10%02)、无氧气调包装(60%C02+40%N2)、空气包装(对照)、低氧气调包装(60%C02+30%N2+10%02)与臭氧处理复合、无氧气调包装(60%C02+40%N2)与臭氧处理复合、臭氧处理包装.结果显示:0℃下缢蛏在空气包装下贮藏4d和臭氧处理包装下贮藏8d后菌落总数分别达到1.76x107cfu/g和1.14x107cfu/g,在有氧气调包装条件下和无氧气调包装调节下贮藏10d后菌落总数分别达到1.87x107cfu/g和1.03x107cfu/g,超过规定的卫生标准;而有氧气调包装结合臭氧处理可使44的货架期达到12d(9.33x106cfu/g),无氧气调包装结合臭氧处理可使缢蛏架期延长至14d(8.74x106cfu/g)以上.各处理组的TVB-N、K值、感官评分、pH变化也均与贮藏时间相关(P<0.05),并且气调包装结合臭氧处理组样品在冷藏期间的TVB-N、pH,K值和感官等指标均优于单独的气调包装或臭氧处理.相对于其它实验组,臭氧处理结合无氧气调包装组保鲜效果最好,样品在货架期末(14d)TVB-N达到14.952mgN/100g,K值达到55%,感官评分达到5分,仍处于中等新鲜水平或可接受程度.总体结果表明,臭氧处理结合气调包装能有效延长冷藏缢蛏的货架期.
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