Quality Change of Silver Carp Scales Jelly during Storage at a Low Temperature in Normal Atmospheric or Vacuum Packaging
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Abstract:
In this study, the quality changes of fish scales jelly during storage at 4 ℃ in normal atmospheric packaging or vacuum packaging were compared, to explore the optimal packaging method and storage time. With the extension of storage time, the pH value of the normal pressure group first increased from 7.27 to 7.51, then decreased to 6.54, whilst the pH value of the vacuum group decreased continuously from 7.23 to 6.92. The gel strength under normal pressure and vacuum decreased slowly from 104.12 g•mm to 91.43 g•mm and 113.66 g•mm to 100.53 g•mm, respectively, and then dropped sharply to 39.93 g•mm and 75.76 g•mm, respectively, on the 15th day. The TVB-N values of normal pressure and vacuum packaging increased gradually from 2.29 mg/100 g and 1.91 mg/100 g to 3.24 mg/100 g and 3.01 mg/100 g, respectively. The total bacterial countfor the two packaging groups increased gradually, reaching 5.23 lg CFU/g on the third day for the normal pressure group and 6.12 lg CFU/g on the 11th day for the vacuum packaging group. The number of operational taxonomic units (OTUS) for the atmospheric packaging was 26, and the number of OTUS for the vacuum packaging was 70, of which 17 OTUS were in common. The bacterial diversity and species richness of the samples in the vacuum packaging group were higher than those in the atmospheric packaging group, with the main spoilage bacteria being different. The dominant bacteria in the vacuum packaging group were Brochothrix, mainly Brochothrix thermosphacta. The research results showed that vacuum packaging at 4 ℃ can effectively extend the shelf life of fish scalejelly and maintain the quality in the short term. The composition of the bacterial phase differed between the two packaging methods. The vacuum packaging should inhibit mainly Brochothrix, whilst the atmospheric pressure packaging should inhibit mainly Pseudomonas.
