摘要
为了抑制以北太平洋柔鱼为原料加工的鱿鱼丝在贮藏过程中发生褐变，采取不同包装方式进行实验，用感官评定和白度测定方法进行跟踪测试。结果表明：充氧气调包装对褐变有抑制作用，贮藏效果比普通包装好，而充氮包装对褐变有促进作用，贮藏效果最差。当充入Ｏ２和ＣＯ２的混合气体，其比例为７ｖ３ （ Ｏ２ｖＣＯ２） 时，能更好地延缓褐变的发生，同时从过氧化物未检出说明，由充氧引起脂质氧化而造成褐变的可能性极小。温度、湿度及光照等环境条件是影响褐变的重要因素，而鱿鱼丝发生褐变的主要原因是北太平洋柔鱼的原料特性。
Preliminary study on the browning of cooked and flavored squid shreds processed from North Pacific Ommastrephes was carried out in this paper . In order to inhibit browning on the surface of squid shreds, various packaging patterns were applied in the experiments. The tests of sensory evaluation and whiteness measurement were then followed. The experimental results showed that the modified atmosphere package charged with oxygen inhibited the browning on samples, its effect is better than that of the normal package , whereas the package charged with nitrogen showed no inhibition but promotion in the browning on the sampled, its effect is the worst. The browning on sample surfaces were well delayed in the package charged with mixtivre of oxygen and carbon dioxide in the proportion of 7∶3 ( O 2∶CO 2 ). Moreover no browning reaction took place due to lipid oxidation in the modified package charged with oxygen by no detection of peroxides. The main environmental conditions affecting the browning on samples include temperature, humidity and light illumination, but the features of raw materials, the pigment residuals under the squid skin, were the main reasons of the browning.
出处
《水产科技情报》
1999年第5期207-211,共5页
Fisheries Science & Technology Information
基金
农业部重点项目
关键词
北太平洋柔鱼
鱿鱼丝
充氧气调包装
贮藏
褐变
North pacific cmmastrephes Squid shreds Browning Oxygen modified package Sensory evaluation Whiteness
