Bhunia Kanishka, Ovissipour Mahmoudreza, Rasco Barbara, Tang Juming, Sablani Shyam S
Department of Biological Systems Engineering, Washington State University, P.O. Box 646120, Pullman, WA 99164-6120, USA.
School of Food Science, Washington State University, P.O. Box 6463760, Pullman, WA 99164-6376, USA.
J Sci Food Agric. 2017 Jan;97(1):324-332. doi: 10.1002/jsfa.7738. Epub 2016 May 4.
Ready-to-eat in-package pasteurized blue mussels in red sauce requires refrigerated storage or in combination with an aerobic environment to prevent the growth of anaerobes. A low barrier packaging may create an aerobic environment; however, it causes lipid oxidation in mussels. Thus, evaluation of the oxidation-reduction potential (Eh) (aerobic/anaerobic nature of food) and lipid oxidation is essential. Three packaging materials with oxygen transmission rate (OTR) of 62 (F-62), 40 (F-40) and 3 (F-3) cm m day were selected for this study. Lipid oxidation was measured by color changes in thiobarbituric acid reactive substances (TBARS) at 532 nm (TBARS@532) and 450 nm (TBARS@450).
Significantly higher (P < 0.05) TBARS@532 was found in mussels packaged in higher OTR film. TBARS@450 in mussels packaged with F-62 and F-40 gradually increased during refrigerated storage (3.5 ± 0.5 °C), but remained constant after 20 days of storage for mussels packaged with F-3. The Eh of pasteurized sauce was not significantly affected (P > 0.05) by OTR and remained negative (< -80 mV) during storage. Negative Eh values can support the growth of anaerobes such as Clostridium botulinum. The headspace oxygen concentration was reduced by about 50% from its initial value during pasteurization, and then further declined during storage. The headspace oxygen concentration was higher in trays packaged with higher OTR film.
Mussels packed with high OTR film showed higher lipid oxidation, indicating that high barrier film is required for packaging of mussels. Pasteurized mussels must be kept in refrigerated storage to prevent growth of anaerobic proteolytic C. botulinum spores under temperature abuse. © 2016 Society of Chemical Industry.
即食包装的红酱巴氏杀菌蓝贻贝需要冷藏储存或与有氧环境结合，以防止厌氧菌生长。低阻隔包装可能会营造有氧环境；然而，这会导致贻贝发生脂质氧化。因此，评估氧化还原电位（Eh）（食品的有氧/厌氧性质）和脂质氧化至关重要。本研究选用了氧气透过率（OTR）分别为62（F - 62）、40（F - 40）和3（F - 3）cm² m⁻² day⁻¹的三种包装材料。通过硫代巴比妥酸反应性物质（TBARS）在532 nm（TBARS@532）和450 nm（TBARS@450）处的颜色变化来测定脂质氧化。
在采用较高OTR薄膜包装的贻贝中，TBARS@532显著更高（P < 0.05）。用F - 62和F - 40包装的贻贝在冷藏储存（3.5 ± 0.5 °C）期间，TBARS@450逐渐增加，但用F - 3包装的贻贝在储存20天后保持恒定。巴氏杀菌酱的Eh不受OTR显著影响（P > 0.05），并且在储存期间保持为负（< -80 mV）。负的Eh值可支持肉毒梭菌等厌氧菌的生长。在巴氏杀菌过程中，顶空氧气浓度从初始值降低了约50%，然后在储存期间进一步下降。采用较高OTR薄膜包装的托盘中顶空氧气浓度更高。
用高OTR薄膜包装的贻贝显示出更高的脂质氧化，这表明贻贝包装需要高阻隔薄膜。巴氏杀菌贻贝必须冷藏储存，以防止在温度滥用情况下厌氧蛋白水解肉毒梭菌孢子生长。© 2016化学工业协会。
