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首页> 外文期刊>Veterinarski glasnik >Following changes in total number of mesophilic bacteria and torry meter readings in samples of fresh trout packaged in modified atmosphere and vacuum
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Following changes in total number of mesophilic bacteria and torry meter readings in samples of fresh trout packaged in modified atmosphere and vacuum

机译：在改变的气氛和真空条件下包装的新鲜鳟鱼样品中的嗜温细菌总数和torry meter读数变化之后

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Today, food must be healthy, subjected to minimal processing, and attractively packaged, as the expectations of consumers are ever higher. Consumers are highly sensitive to the use of additives in the food industry. There is a constant demand for fresh food that does not contain any unnecessarily added chemicals. In order to prevent spoilage of food items, an efficient and intelligent concept for preserving freshness has been developed - packaging in a modified atmosphere. Changes in a certain composition of the atmosphere within the packaging have resulted in a longer shelf life and a satisfactory quality of the food articles. Modified atmosphere packaging (MAP) is well-known and has been applied in practice in the food processing industry for more than one century. The objective of these investigations was to determine the growth of the total number of mesophilic bacteria in the meat of trout packaged in a vacuum and a modified atmosphere and torry meter reading results due to changes in the dielectric characteristics of the skin that take place during the period of storage of the fresh fish. California trout (Oncorhynchus mykiss) with an average weight of 293 g was used for the experimental part of the investigations. Four groups of fish samples were set up for the research. The first three groups of samples were packaged in a modified atmosphere with a different ratio of gases: Group I - 60%CO2+40%N2; Group II - 40%CO2+60%N2; Group III - 90%CO2+10%N2. Group IV comprised samples packaged in a vacuum. Investigations were carried out on days 0, 7, 14, and 21 of storage. The total number of mesophilic bacteria in the examined samples was determined according to the method ISO 4833. Measurements of changes in the dielectric characteristics of the fish skin were performed using a torry meter apparatus (The Torry Fish Freshness Meter). The results have shown that packaging of fresh trout in a modified atmosphere (60% CO2 + 40% N2 and 40% CO2 + 60% N2) has an advantage regarding the growth of the total number of mesophilic bacteria and the decreased torry meter readings in comparison with vacuum packaging and packaging with a higher concentration of carbon dioxide (90%).
机译：如今，随着消费者的期望越来越高，食品必须健康，经过最少的加工并且包装精美。消费者对食品工业中添加剂的使用非常敏感。对于不包含任何不必要添加的化学物质的新鲜食品存在持续的需求。为了防止食品变质，已经开发了用于保持新鲜度的有效且智能的概念-在改良的气氛中进行包装。包装内某种气氛的变化导致更长的货架期和令人满意的食品质量。气调包装（MAP）是众所周知的，并且已经在食品加工行业中实践了一个多世纪。这些研究的目的是确定包装在真空和改良气氛中的鳟鱼肉中嗜温细菌总数的增长，以及由于在烘烤过程中皮肤介电特性的变化而产生的电表读数新鲜鱼的储存期。研究的实验部分使用了平均重量为293 g的加州鳟（Oncorhynchus mykiss）。设置了四组鱼样品用于研究。前三组样品包装在具有不同气体比例的改良气氛中：第一组– 60％CO2 + 40％N2;第二组-40％CO2 + 60％N2;第三组-90％CO2 + 10％N2第IV组包括真空包装的样品。在存储的第0、7、14和21天进行了调查。根据ISO 4833方法确定所检查样品中的嗜温细菌总数。使用torry meter设备（Torry Fish Freshness Meter）进行鱼皮介电特性变化的测量。结果表明，在改良的气氛（60％CO2 + 40％N2和40％CO2 + 60％N2）中包装新鲜鳟鱼，具有增加嗜温细菌总数和降低托米表读数的优势。与真空包装和二氧化碳浓度较高（90％）的包装相比。

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