Li Yanhan, Mei Jun, Xie Jing
College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.
College of Food Science and Technology, Shanghai Ocean University, Shanghai, China; National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China.
Food Chem. 2025 Jul 15;480:143893. doi: 10.1016/j.foodchem.2025.143893. Epub 2025 Mar 16.
The objective of this study was to evaluate the impact of diverse packaging techniques on the moisture content, quality, microbiological profile and volatile compounds of mandarin fish (Siniperca chuatsi) fillets. Mandarin fish fillets were packaged in accordance with three distinct conditions: AP (Air packaging), MAP 1 (40 % CO/45 % N/15 % O) and MAP 2 (50 % CO/35 % N/15 % O) and stored at TC (Constant temperature at 4 °C) and TF (Temperature fluctuation at 4 °C and 8 °C), respectively. Results demonstrated that MAP effectively inhibited microbial growth, retarded pH increase, and reduced accumulation of TVB-N, TMA, and MDA. On the 18th day, the constant-temperature MAP 2 group exhibited optimal preservation, with TVB-N (14.70 mg/kg), TMA (2.74 mg/kg), and MDA (38.36 mmol/mg) lower than those in the fluctuating-temperature AP group (TVB-N: 115.07 mg/kg; TMA: 2.81 mg/kg; MDA: 84.39 mmol/mg). It proved that temperature fluctuations accelerated the spoilage process of mandarin fish.
本研究的目的是评估不同包装技术对鳜鱼（Siniperca chuatsi）鱼片的水分含量、品质、微生物状况和挥发性化合物的影响。鳜鱼鱼片按照三种不同条件进行包装：空气包装（AP）、气调包装1（MAP 1，40% CO/45% N/15% O）和气调包装2（MAP 2，50% CO/35% N/15% O），并分别在4℃恒温（TC）和4℃与8℃温度波动（TF）条件下储存。结果表明，气调包装有效地抑制了微生物生长，延缓了pH值升高，并减少了TVB-N、TMA和MDA的积累。在第18天，恒温MAP 2组的保鲜效果最佳，其TVB-N（14.70mg/kg）、TMA（2.74mg/kg）和MDA（38.36mmol/mg）低于温度波动的AP组（TVB-N：115.07mg/kg；TMA：2.81mg/kg；MDA：84.39mmol/mg）。这证明温度波动加速了鳜鱼的腐败过程。
