Department of Biotechnology, Tajen University, Pingtung, Taiwan, ROC.
Department of Seafood Science, National Kaohsiung Marine University, Kaohsiung, 811, Taiwan, ROC.
J Food Drug Anal. 2017 Oct;25(4):812-818. doi: 10.1016/j.jfda.2016.12.009. Epub 2017 Feb 14.
The effects of polyethylene packaging (PEP) (in air) and vacuum packaging (VP) on the histamine related quality of milkfish sticks stored at different temperatures (-20°C, 4°C, 15°C, and 25°C) were studied. The results showed that the aerobic plate count (APC), pH, total volatile basic nitrogen (TVBN), and histamine contents increased as storage time increased when the PEP and VP samples were stored at 25°C. At below 15°C, the APC, TVBN, pH, and histamine levels in PEP and VP samples were retarded, but the VP samples had considerably lower levels of APC, TVBN, and histamine than PEP samples. Once the frozen fish samples stored at -20°C for 2 months were thawed and stored at 25°C, VP retarded the increase of histamine in milkfish sticks as compared to PEP. In summary, this result suggested the milkfish sticks packed with VP and stored below 4°C could prevent deterioration of product quality and extend shelf-life.
研究了聚乙烯包装（PEP）（在空气中）和真空包装（VP）对不同温度（-20°C、4°C、15°C 和 25°C）下储存的鱼排中与组胺相关的质量的影响。结果表明，当 PEP 和 VP 样品在 25°C 下储存时，随着储存时间的延长，需氧平板计数（APC）、pH 值、总挥发性碱性氮（TVBN）和组胺含量增加。在 15°C 以下，PEP 和 VP 样品中的 APC、TVBN、pH 值和组胺水平均得到延缓，但 VP 样品的 APC、TVBN 和组胺含量明显低于 PEP 样品。一旦在-20°C 下储存 2 个月的冷冻鱼样品解冻并储存在 25°C 下，VP 减缓了鱼排中组胺的增加，与 PEP 相比。总之，该结果表明，用 VP 包装并储存在 4°C 以下的鱼排可以防止产品质量恶化并延长保质期。
