Abstract：This research was concerned with the effect of modified atmosphere packaging (MAP) using different N2 and CO2 combinations on the changes in physicochemical properties such as pH, aerobic plate count and total volatile basic nitrogen (TVB-N) as well as sensory evaluation of Pacific saury during cold storage. The results showed that the atmosphere consisting of 40% CO2 + 60% N2 significantly slowed down the rates of change of all investigated parameters when compared with other groups (P < 0.05). On day 9 of storage, the fish in the other groups showed an aerobic plate count higher than the national standard limit of 4.0 (lg(CFU/g)), being spoiled and smelling bad. The 40% CO2 + 60% N2 group delayed this phenomenon by three days and extended the shelf life to 21 days. However, both too high and too low CO2 concentrations accelerated the spoilage process of modified atmosphere packaged Pacific saury.
杨 震，贡 慧，刘 梦，田 颖，史智佳，王守伟. 气调包装对冷藏过程中秋刀鱼品质变化的影响[J]. 肉类研究, 2017, 31(2): 28-32.
YANG Zhen, GONG Hui, LIU Meng, TIAN Ying, SHI Zhijia, WANG Shouwei. Effect of Modified Atmosphere Packaging on the Quality Changes of Pacific Saury during Cold Storage. Meat Research, 2017, 31(2): 28-32.
