以新鲜宰杀的草鱼为原料,采用高阻隔性材料A和低阻隔性材料B 2种包装材料分别进行普通包装、真空包装和不同比例CO2、O2混合气体充气包装,研究了包装工艺对包装鲜鱼肉在贮藏过程中品质的影响。结果表明:不同包装方式对贮藏期间鲜鱼肉品质变化的影响显著,在充气包装中,O2含量越高,TVB-N值的增速越大。采用高阻隔性材料包装鲜鱼肉,其TVB-N值的增速为80%O2+20%CO2包装>普通包装>50%O2+50%CO2包装>真空包装,而采用低阻隔性材料包装其TVB-N值的增速却为普通包装>80%O2+20%CO2包装>真空包装;鲜鱼TBA增加量随贮藏时间呈逐渐上升,其变化速度基本随着包装中氧气含量的增加而增加。

Fresh fish which was packed with packaging material having lower O2 permeability(material A) and higher O2 permeability(material D) under vacuum-packaging,custom packaging and CAP(Controlled Atmosphere Packaging)using mixture of O2 and CO2.Influence of packaging technics on quality of the packaged fish was studied.The results show that packaging technics had a remarkable influence on the quality of the packed fish.The higher content of O2 in package was,the steeper change of TVB-N value of fish packed was.The change rate of TVB-N value was 80%O2+20%CO2>custom package>50%O2+50%CO2>vacuum package when the fish is packed with material having lower O2 permeability while the change rate of TVB-N value was custom package>80%O2+20%CO2>vacuum package when the packing material had higher O2 permeability.The higher content of O2 in package was the steeper change rate of TBA value was.