不同切割干姜对真空包装草鱼片新鲜度的影响

Effect of Different Cutting of Dried Ginger on the Freshness of Grass Carp Fillet During Vacuum Pack Storage

DOI：10.3969/j.issn.1673-1689.2019.08.016

中文关键词: 混合保藏 真空包装 草鱼 干姜 新鲜度

英文关键词: mix storage,vacuum packaging,Grass carp,dry ginger,freshnes

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中文摘要:

研究不同切割处理的干姜对真空包装草鱼片（草鲤鱼）新鲜度的影响具有重要意义。以挥发性盐基氮（TVB-N），pH值，菌落总数（TBC），水分含量和电子鼻风味等作为草鱼新鲜度评价指标，对50 g鱼肉（对照组），50 g鱼肉+2 g干姜丝，50 g鱼肉+2 g干姜丁等VC1、VC2和VC3三组实验进行探究。结果表明：3组样品的pH值明显不同，而挥发性盐基总氮、菌落总数和水分含量等指标无显著性差异。

英文摘要:

It is meaningful to investigate the effect of mix storage dry ginger by different cutting methods（Julienne and Brunoise Dice cut ginger） on freshness of grass carp fillets using vacuum（VC） pack. Freshness indicator of grass carp was defined by parameters including total volatile basic nitrogen（TVB-N），pH，total bacterial count（TBC），moisture content and odour evaluation via electronic nose. The sample（grass carp fillets and dry ginger） were divided into three batches VC1，VC2 and VC3（replicated three times） representing fish fillet 50 gram（control），fish fillet 50 gram with dry ginger 2 gram using Julienne cut and fish fillet 50 gram with dry ginger 2 gram using Brunoise Dice cut. It was turned out that the pH value was statistically significant different among all samples while other parameter including total volatile basic nitrogen（TVB-N），total bacterial count（TBC） and moisture content were not showed statistically significant difference.

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