紫外线杀菌结合气调包装技术对带鱼品质的影响

为研究紫外线杀菌结合气调包装（modified atmosphere packaging，MAP）技术对带鱼品质的影响，以4 ℃真空冷藏鲜带鱼为空白对照，采用紫外线（253.7 nm）照射处理实验组带鱼，并对其进行不同气体比例的MAP，置于4 ℃条件冷藏。贮藏期间以带鱼的感官评分、硫代巴比妥酸值、挥发性盐基氮含量和菌落总数4 项指标作为带鱼品质的判定依据，对不同处理条件下带鱼品质的变化进行对比分析。结果表明：4 ℃真空包装贮藏条件下的带鱼可贮藏6 d，而在紫外线照射条件下，采用不同气体比例的MAP可将带鱼的保质期分别延长至12 d（50% CO2＋20% O2＋30% N2）、10 d（40% CO2＋20% O2＋40% N2）、13 d（60% CO2＋40% N2）和15 d（60% CO2＋7% O2＋33% N2）。这说明相比于4 ℃真空包装的贮藏条件，紫外线杀菌结合MAP技术能够有效延长带鱼贮藏期，在抑制带鱼脂肪氧化的同时阻碍带鱼体内细菌的生长。

Effects of Ultraviolet Sterilization Combined with Modified Atmosphere Packaging on the Quality of Hairtail

In order to study the effect of ultraviolet (UV) sterilization and modified atmosphere packaging on the quality of hairtail, in this experiment, fresh fish samples were illuminated with UV light (253.7 nm), packaged in different modified atmospheres and then stored at 4 ℃. Vacuum packaged samples stored at 4 ℃ were used as a control. A comparison of changes in quality characteristics including sensory evaluation score, thiobarbituric acid (TBA) value, total volatile basic nitrogen (TVB-N) content and the total number of bacterial colonies during storage was made among various groups. The results showed that the storage life of vacuum-packaged fish 4 ℃ was 6 d, while the storage lives of modified atmosphere packaged fish in 50% CO2 + 20% O2 + 30% N2, 40% CO2 + 20% O2 + 40% N2, 60% CO2 + 40% N2 and 60% CO2 + 7% O2 + 33% N2 were up to 12, 10, 13 and 15 d, respectively, demonstrating that compared with vacuum packaging at 4 ℃, UV sterilization combined with MAP can effectively prolong the storage life of fish, and inhibit the growth of bacteria while controlling lipid oxidation.