Effect of Package on the Freshness of Bighead Carps during Freezing-Point Storage

Abstract

Abstract: Bighead carps treated with ozone water were packaged at the conditions of vacuum (Ⅰ), mixed gas with 30% N2 and 70% CO2 (Ⅱ), mixed gas with 45% N2 and 55% CO2 (Ⅲ), and mixed gas with 60% N2 and 40% CO2 (Ⅳ), respectively, and then stored at freezing-point temperature. The change in freshness of bighead carps during storage was evaluated by determining total bacteria, TVB-N content, TBA value, pH, K value and sensory quality. The results showed that package had a significant impact on freshness of bighead carps during freezing-point storage and the modified atmosphere package was better than vacuum package. The bighead carps packaged with mixed gas containing 30% N2 and 70% CO2 revealed longer shelf life. The quality parameters of bighead carps in the atmosphere package Ⅱ could provide shelf life of 15 days at (－1 ± 0.5) ℃, TVB-N content of 11.37 mg/100 g, and total bacterial number of 1.83 × 105 CFU/g.

Key words: bighead carp heap, modified atmosphere package, freezing-point storage

CLC Number:

TS254.4

ZHAO siming. Effect of Package on the Freshness of Bighead Carps during Freezing-Point Storage[J]. FOOD SCIENCE, 2012, 33(22): 328-331.

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