充氮包装对冷藏过程中黄颡鱼鲜度、微生物菌群及挥发性风味物质的影响

摘要/Abstract

摘要： 为延长黄颡鱼货架期，对黄颡鱼分别进行非充氮包装和充氮包装，测定其在4 ℃冷藏期间鲜度指标、微生物菌群及挥发性风味物质的变化。结果表明，充氮包装减缓了黄颡鱼冷藏期间的菌落总数、总挥发性盐基氮、pH值的增长速率，有效维持鱼肉的色度和感官品质，延缓鱼肉硬度和咀嚼性的下降趋势，将黄颡鱼的货架期延长2 d左右。在冷藏期间，充氮包装影响了黄颡鱼的菌群结构变化，减缓了假单胞菌成为优势腐败菌的速度，特别是对冷藏第3 d不动杆菌有极显著的抑制作用（P＜0.01）。与非充氮组相比，充氮包装减少了黄颡鱼在冷藏过程中醇、醛、酮和酯的种类和数量。结合微生物群落与挥发性风味物质的冗余分析（redundancy analysis, RDA）结果，假单胞菌和不动杆菌在风味变化中起着重要作用，与正辛醛、3-羟基-2-丁酮、3-甲基丁醇、1-辛醇等腐败标志物的产生呈正相关。因此，充氮包装能短期减缓优势腐败菌生长，从而延缓鲜度及风味劣变，是延长黄颡鱼货架期的一种简单有效方法。

关键词: 充氮包装, 黄颡鱼, 鲜度, 微生物群落, 挥发性风味物质

Abstract: In order to prolong the shelf life of Pelteobagrus fulvidraco, non-nitrogen-gas and nitrogen gas packaging were carried out respectively. The changes of freshness index, microbial flora and volatile flavor substances during cold storage at 4 ℃ were measured.The results showed that nitrogen gas packaging slowed down the growth rate of total bacterial count, total volatile base nitrogen（TVB-N）value and pH value, effectively maintained the chromaticity and sensory quality of fish meat, delayed the downtrend of hardness and chewiness of fish meat, and prolonged the shelf life of Pelteobagrus fulvidraco by about 2 days.Nitrogen gas packaging affected the changes of flora structure of Pelteobagrus fulvidraco during cold storage, slowed down the rate of Pseudomonas becoming the dominant spoilage bacteria, especially had a very significant inhibitory effect on Acinetobacter on the 3rd day of cold storage (P < 0.01). Compared with non-nitrogen-gas group, nitrogen gas packaging reduced the types and quantities of alcohols, aldehydes, ketones and esters of Pelteobagrus fulvidraco during refrigeration. Combined with the results of redundant RDA analysis（redundancy analysis, RDA）of microbial communities and volatile flavor substances, Pseudomonas aeruginosa and Bacillus immobilis played an important role in flavor change and were positively correlated with the production of spoilage markers such as n-octanal, 3-hydroxy-2-butanone, 3-methylbutanol and 1-octanol. Therefore, nitrogen gas packaging can slow down the growth of dominant spoilage bacteria in a short time, so as to delay the deterioration of freshness and flavor. It is a simple and effective method to prolong the shelf life of Pelteobagrus fulvidraco.

Key words: Nitrogen gas packaging, Pelteobagrus fulvidraco, Freshness, Microbial community, Volatile flavor compounds

王菊元张毅刘婷婷艾有伟韩娅红侯温甫. 充氮包装对冷藏过程中黄颡鱼鲜度、微生物菌群及挥发性风味物质的影响[J]. 食品科学.

Wang JuYuan Yi ZHANG Liu tingting wenfu HOU. Effects of Nitrogen gas packaging on Freshness, Microbial Flora and Volatile Flavor Compounds of Pelteobagrus Fulvidraco during Cold Storage[J]. FOOD SCIENCE.

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