复合保鲜剂结合不同包装方式对南湾鱼丸贮藏品质的影响OA

This study was undertaken to clarify the effect of different packaging methods combined with natural preservatives on the preservation of fish balls.The preservative formulation was optimized using one-factor-at-a-time method and response surface methodology combined with Box-Behnken design.The fish balls,produced from Nanwan lake fish,were packaged with different packaging materials(self-sealing bags,vacuum bags,vacuum transparent/aluminum foil bags,and vacuum aluminum foil bags),stored at 4℃and evaluated for sensory quality,elasticity,water loss rate,water-holding capacity,pH value,thiobarbituric acid reactive substances(TBARS)value,and total volatile basic nitrogen(TVB-N)content.The results showed that the optimized formulation(based on the mass of surimi)comprised 0.37%chitosan,0.48%soluble soybean polysaccharide,and 0.03%nisin.The elasticity of the resulting fish balls was 7.681 mm;the deviation between the predicted and measured values was less than 5%.After 10 d of storage,the fish balls treated with the composite preservative and vacuum aluminum foil packaging had the following properties:elasticity 4.64 mm,water loss rate 9.43%,water-holding capacity 84.3%,pH 6.47,TBARS value 0.59 mg/kg,and TVB-N content 11.97 mg/100 g.Therefore,the combination of the composite preservative and vacuum aluminum foil packaging is more effective in preserving the quality of fish balls,greatly improving the quality of fish balls during storage.