Effects of Modified Atmosphere Packaging Combined with Electron Beam Irradiation on Preservation of Mussel Meat
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Abstract:
In order to study the effects of modified atmosphere packaging combined with electron beam irradiation on preservation and quality of mussel meat, the air-modified atmosphere ratios were set as 100% CO2 in Group A, 70% CO2 + 30% N2 in group B, 50% CO2 + 50% N2 in group C, 30% CO2 + 70% N2 in group D, and 50% CO2 + 30% N2 + 20% O2 in group E, two control groups were set at the same time. Electron beam irradiation at 5 kGy dose was carried out after modified atmosphere packaging, after the treatment, the mussel meats were ice storage experiment. The results showed that modified atmosphere packaging combined with electron beam irradiation can greatly inhibit the growth of microorganisms of mussel meat during ice storage, reduce the production of total volatile base nitrogen, and at the same time, effectively slow down the fat oxidation caused by electron beam irradiation, reduce the TBA value of mussel meat. Compared with the control group 1, the shelf life of mussel meat during ice storage was prolonged by 17, 17, 15, 13 days and 16 days by each modified atmosphere packaging groups, respectively. When the CO2 content is higher than 50%, the preservation effect of mussel meat has little difference (p>0.05), and 20% O2 can improve the color degree of mussel meat and improve the sensory quality. In general, the preservation effect of 50% CO2 + 30% N2 + 20% O2 modified atmosphere packaging combined with electron beam is better for mussel meat.
