Effect of Packing Materials on Quality of Yellowfin Tuna in Cold Chain Logistics

被引：0
|
作者：
Jiang X. [1 ]
Feng J. [1 ,2 ]
Dai Z. [1 ,2 ]
Tian X. [1 ]
Lin Y. [1 ]
机构：
[1] Institution of Seafood, Zhejiang Gongshang University, Hangzhou
[2] State Key Laboratory of Aquatic Products Processing of Zhejiang Province, Hangzhou
来源：
Journal of Chinese Institute of Food Science and Technology | 2019年 / 19卷 / 08期
关键词：
Logistics; Nano-packaging materials; PE packaging materials; Quality; Yellowfin tuna;
D O I：
10.16429/j.1009-7848.2019.08.020
中图分类号：
学科分类号：
摘要：
The aim of this study is to investigate the effects of packaging materials on the quality of yellowfin tuna in the process of logistics. In this experiment, the changes of the texture (hardness and elasticity), water holding capacity, TBA, flesh color [a* value and methemoglobin (MetMb)] and histamine content in the control group, PE packaging group and nano-packaging group during flow process (120 h) of the actual 4℃ were investigated. The results showed that the hardness, elasticity, water holding capacity, a* and TBA values of the three test groups decreased with the prolongation of storage time, whereas the contents of MetMb and histamine were increased. The nano-packaging group preserved the best quality after 120 h storage, followed by the PE packaging group, and finally the control group. Therefore, PE packaging materials and nano-packaging materials could alleviate the deterioration of yellowfin tuna during the cold chain logistics, and the buffer effects of nano-packaging materials were better than PE packaging materials. © 2019, Editorial Office of Journal of CIFST. All right reserved.
引用
收藏
页码：173 / 178
页数：5
相关论文
共 11 条
  • [1] Nakamura Y.N., Ando M., Seoka M., Et al., Changes of proximate and fatty acid compositions of the dorsal and ventral ordinary muscles of the full-cycle cultured Pacific bluefin tuna Thunnus orientalis with the growth, Food Chemistry, 103, 1, pp. 234-241, (2007)
  • [2] Siragusa G.R., Cutter C.N., Willett J.L., Incorporation of bacteriocin in plastic retains activity and inhibits surface growth of bacteria on meat, Food Microbiology, 16, 3, pp. 229-235, (1999)
  • [3] Davey K.R., Calculating quantities of ice for cooling and maintenance of freshly harvested fish at sea, Journal of Food Science, 77, 11, pp. E335-E341, (2012)
  • [4] Cheng C.S., Hamann D.D., Webb N.B., Effect of thermal processing on minced fish gel texture, Journal of Food Science, 44, 4, pp. 1080-1086, (1979)
  • [5] Salih A.M., Smith D.M., Price J.F., Et al., Modified extraction 2-thiobarbituric acid method for measuring lipid oxidation in poultry, Poultry Science, 66, 9, pp. 1483-1488, (1987)
  • [6] Mckenna D.R., Mies P.D., Baird B.E., Et al., Biochemical and physical factors affecting discoloration characteristics of 19 bovine muscles, Meat Science, 70, 4, pp. 665-682, (2005)
  • [7] Hunt M.C., Acton J.C., Benedict R.C., Et al., Guidelines for meat color evaluation, 44th Annual Reciprocal Meat Conference, pp. 9-12, (1991)
  • [8] Ocano-Higuera V.M., Maeda-Martinez A.N., Freshness assessment of ray fish stored in ice by biochemical, chemical and physical methods, Food Chemistry, 125, 1, pp. 49-54, (2011)
  • [9] Flores J., Bermell S., Propiedades funcionales de las proteínas miofibrilares: Capacidad de retención de agua, Revista De Agroquímica Y Tecnología De Alimentos, 24, 2, pp. 151-158, (1984)
  • [10] Srikar L.N., Hiremath J.G., Fish preservation I. Studies on changes during frozen storage of Oil sardine, Jounal of Food Science and Technology, 9, pp. 191-193, (1972)
12