...
  • 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Hemijska industrija >Effect of modified atmosphere and vacuum packaging on selected chemical parameters of rainbow trout (Oncorhynchus mykiss) and carp (Cyprinus carpio) cuts freshness
【24h】

Effect of modified atmosphere and vacuum packaging on selected chemical parameters of rainbow trout (Oncorhynchus mykiss) and carp (Cyprinus carpio) cuts freshness

机译：改变气氛和真空包装对虹鳟（Oncorhynchus mykiss）和鲤鱼（Cyprinus carpio）所选化学参数的影响可降低新鲜度

获取原文
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

The purpose of food packing in modified atmosphere is to extend its sustainability by preventing both biochemical processes and growth of spoilage bacteria. Gases or their mixtures which are mostly used in the modified atmosphere food packing technology are carbon-dioxide (CO2), oxygen (O2) and nitrogen (N2). The aim of our research was to examine the influence of packaging in modified atmosphere and vacuum on the total volatile basic nitrogen (TVB-N) content and pH in muscle of rainbow trout (Oncorhynchus mykiss) and common carp (Cyprinus carpio), as well as to determine the most suitable gas mixtures for packing of these freshwater species. Three sample groups of trout and carp cuts were investigated. The first two groups were packaged in modified atmosphere with different gas ratios: 60%CO2+40%N2 (I group) and 40%CO2+60%N2 (II group), whereas the samples from third, control group, (III group) were vacuum packaged. During trials samples were stored in refrigerator at +3°C. Determination of TVB-N and pH was performed on 1st, 7th and 14th day of storage. The obtained results indicate that the investigated mixtures of gases and vacuum as well had a significant influence on the values of TVB-N in trout and carp cuts samples. The lowest increase in TVB-N was established in trout and carp cuts samples from the group I, whereas the highest increase was established in samples from group III. Statistical significant difference (p < 0,001) between the average values of TVB-N for trout (I group: 18,17 ± 0,93; II group: 20,90 ± 0,81 and III group: 36,18 ± 2,65 mg N/100 g ) and carp cuts (I group: 26,74 ± 1,48; II group: 30,02 ± 0,31 and III group: 35,10 ± 1,75 mg N/100 g) was established on 14th day. The lowest pH value was established in samples packaged in modified atmosphere with 60% CO2 +40% N2 (I group). On 14th day of testing the obtained value was 6,15 ± 0,09 for trout and 5,94 ± 1,11 for carp samples. Increase in pH value in trout samples packed in vacuum was established during the whole period of investigation (p < 0,001), while in carp cuts samples packaged in vacuum the increase in pH value (p < 0,05) was established up to 7th day of testing. Based on the obtained results it can be concluded that gas mixture consisting of 60% CO2 and 40% N2 was the most suitable for packaging of fresh trout and carp cuts in terms of selected chemical parameters, such as TVB-N and pH. [Projekat Ministarstva nauke Republike Srbije, br. TR 31011 i br. TR 31075]
机译：在改良的气氛中进行食品包装的目的是通过防止生化过程和腐败细菌的生长来延长其可持续性。气调食品包装技术中最常用的气体或混合物是二氧化碳（CO2），氧气（O2）和氮气（N2）。我们的研究目的是研究包装在大气和真空中的包装对虹鳟鱼（Oncorhynchus mykiss）和鲤鱼（Cyprinus carpio）肌肉中总挥发性碱性氮（TVB-N）含量和pH值的影响。以确定最适合混合这些淡水物种的气体混合物。研究了鳟鱼和鲤鱼切块的三个样本组。前两组包装在不同气体比例的改良气氛中：60％CO2 + 40％N2（I组）和40％CO2 + 60％N2（II组），而第三组，对照组（III组） ）进行真空包装。在试验期间，将样品存储在+ 3°C的冰箱中。在储存的第1、7和14天进行TVB-N和pH的测定。获得的结果表明，所研究的气体和真空的混合物对鳟鱼和鲤鱼切块样品中TVB-N的值也有显着影响。在第一组的鳟鱼和鲤鱼切块中，TVB-N的增幅最低，而在第三组的样品中，TVB-N的增幅最高。鳟鱼TVB-N平均值之间的统计显着性差异（p <0,001）（I组：18,17±0,93; II组：20,90±0,81和III组：36,18±2， 65 mg N / 100 g）和鲤鱼切块（I组：26,74±1,48; II组：30,02±0.31，III组：35,10±1,75 mg N / 100 g）是成立于第14天。在含60％CO2 + 40％N2的改良气氛中包装的样品中，建立了最低的pH值（I组）。在测试的第14天，鳟鱼的结果值为6.1±0.09，鲤鱼样品的结果为5.94±1.11。在整个调查过程中，都确定了真空包装的鳟鱼样品的pH值增加（p <0,001），而在真空包装的鲤鱼切块样品中，直到第7天都确定了pH值增加（p <0.05）。测试。根据获得的结果，可以得出结论，就TVB-N和pH等选定的化学参数而言，由60％CO2和40％N2组成的混合气体最适合包装新鲜的鳟鱼和鲤鱼。 [Projekat Ministarstva nauke Republike Srbije，br。 TR 31011 i br。 TR 31075]

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号