对新鲜带鱼分别进行真空包装、50%CO2+50%N2气调包装、50%CO2+10%O2+40%N2气调包装和50%CO2+20%O2+30%N2气调包装后,在(4±1)℃冷藏条件下贮藏14d,贮藏过程中每隔2d进行1次感官评分并测定微生物指标及理化指标。结果表明:真空包装的鲜带鱼TBA值低,脂肪氧化较缓慢,但TVB-N值、细菌总数较早超过二级鲜度指标;在初始CO2浓度为50%的情况下,随O2浓度的增加,对带鱼细菌总数及挥发性盐基氮的抑制作用增强;50%CO2+20%O2+30%N2包装组在14d的贮藏过程中,TBA值相对较高,但TVB-N值和细菌总数较低,感官上能够被消费者接受,在延长带鱼货架期上作用显著。

Trichiutus haumela packaged in vacuum-packaging(VP)or a controlled atmosphere with 50%CO2+50% N2,50%CO2+10%O2+40% N2 and 50% CO2+20% O2+30% N2 were stored at 4℃±1℃ to study the effect of atmosphere composition on fish physicochemical properties.The total viable count and sensory evaluation values every 2 days over a period of 14 days.It showed that vacuum packaged(VP)had lower TBA values,higher TVB-N values and total viable count.When the initial CO2 concentration remained 50%,the shelf-life of the Trichiutus haumela extended with the increased of O2 concentration.The TBA of the sample packaged with 50%CO2+20%O2+30% N2 was higher,but the TVB-N values and total plate count were lower with the best fresh-keeping effect during the 14 days under 4℃.