不同气体环境对冻藏牡蛎品质变化的影响

Effects of different atmospheres on qualities of oyster during frozen storage

摘要: 为了研究冻藏期间不同气体环境（CO₂、N₂和有氧环境）对冻藏牡蛎品质的影响，采用不同成分气体对牡蛎进行气调包装，在冻藏（（-20±1）℃）期间，测定牡蛎品质指标。结果表明：冻藏期间气体环境是影响牡蛎蛋白质变化的一个重要因素，在隔绝CO₂的条件下能有效地减缓蛋白质的变性及分解成氨基酸和小分子的含氮物质、pH值的变化、游离氨基酸的生成和分解，以及挥发性盐基氮含量的增加，从而延长贮藏期。在隔绝CO₂的条件下，N₂包装效果最好，其次是CO₂处理组。

Abstract: In order to investigate the effects of different atmospheres (CO₂, N₂ and air condition) on qualities of oyster during frozen storage, modified atmosphere packaging was used in oyster storage at (-20±1℃) and then the quality indexes were measured. Results showed that: packaging atmosphere was a main factor of impacting on protein quality of oyster during frozen storage. The denaturation and decomposition of protein, the changes of pH values, the generation and breaking-up of free amino nitrogen and the increase of Total Volatile Basic Nitrogen(TVBN) value were inhibited effectively without oxygen during storage and the storage time was prolonged. Modified atmosphere packaging with N₂ was more effective than that with CO₂.