| 模拟物流条件下温度变化对大菱鲆品质的影响 |
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| 引用本文： | 尚菲菲,李婷婷,杨亚茹,于海凤,王当丰,谢晶,励建荣.模拟物流条件下温度变化对大菱鲆品质的影响[J].食品科学,2019,40(17):234-239. |
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| 作者姓名： | 尚菲菲 李婷婷 杨亚茹 于海凤 王当丰 谢晶 励建荣 |
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| 作者单位： | （1.渤海大学食品科学与工程学院，生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心，辽宁?锦州 121013；2.大连民族大学生命科学学院，辽宁?大连 116600；3.上海海洋大学食品学院，上海 201306） |
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| 基金项目： | 国家自然科学基金面上项目（31471639）；
“十三五”国家重点研发计划重点专项（2017YFD0400106；2018YFD0400600） |
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| 摘 要： | 以大菱鲆为研究对象,模拟生鲜产品电子商务(B2C,模型I)和市场销售(B2B,模型II)两种冷链物流过程,采用真空和空气两种包装方式,测定大菱鲆的白度、持水性、硫代巴比妥酸值、挥发性盐基氮含量、感官评分以及质构的变化。结果表明:模型I条件更有利于保持大菱鲆品质,且真空包装优于空气包装,而模型II由于温度波动频繁,不利于保持大菱鲆品质。由此可见,物流过程中应采用生鲜产品电子商务模式,即贮运过程均处于普通冷链20d(-20℃)→销售3d(-4℃)→家庭暂存1d(4℃),同时采用真空包装,可使大菱鲆保持较好的新鲜度。
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| 关 键 词： | 冷链物流 大菱鲆 新鲜度 品质 |
Effect of Temperature Change on Quality of Turbot (Scophthal musmaximus) under Simulated Logistics Conditions |
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| SHANG Feifei,LI Tingting,YANG Yaru,YU Haifeng,WANG Dangfeng,XIE Jing,LI Jianrong.Effect of Temperature Change on Quality of Turbot (Scophthal musmaximus) under Simulated Logistics Conditions[J].Food Science,2019,40(17):234-239. |
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| Authors: | SHANG Feifei LI Tingting YANG Yaru YU Haifeng WANG Dangfeng XIE Jing LI Jianrong |
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| Affiliation: | (1. National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Technology, Bohai University, Jinzhou 121013, China; 2. College of Life Science, Dalian Minzu University, Dalian 116600, China; 3. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China) |
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| Abstract: | Two cold chain logistics processes for frozen turbot including business to customer (B2C, model I) and business to business (B2B, model II) were simulated. Changes in the whiteness, water-holding capacity (WHC), thiobarbituric acid (TBA) value, total volatile basic nitrogen (TVB-N) content, sensory score and texture of vacuum-packaged and air-packaged turbot were measured during 24 days. The results showed that model I was more conducive to the quality of turbot, and vacuum packaging was better than air packaging, while model II could not maintain the quality of turbot due to frequent temperature fluctuations. Accordingly, model I was a better cold chain logistics process, involving 20-day cold-chain storage and transportation at ?20 ℃ followed by 3-day selling at ?4 ℃ and then 1-day refrigerated storage at 4 ℃, and vacuum packaging could maintain better freshness of turbot. |
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| Keywords: | cold chain logistics turbot freshness quality |
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