Abstract：This study was undertaken to clarify the effect of different packaging methods combined with natural preservatives on the preservation of fish balls. The preservative formulation was optimized using one-factor-at-a-time method and response surface methodology combined with Box-Behnken design. The fish balls, produced from Nanwan lake fish, were packaged with different packaging materials (self-sealing bags, vacuum bags, vacuum transparent/aluminum foil bags, and vacuum aluminum foil bags), stored at 4 ℃ and evaluated for sensory quality, elasticity, water loss rate, waterholding capacity, pH value, thiobarbituric acid reactive substances (TBARS) value, and total volatile basic nitrogen (TVB-N) content. The results showed that the optimized formulation (based on the mass of surimi) comprised 0.37% chitosan, 0.48% soluble soybean polysaccharide, and 0.03% nisin. The elasticity of the resulting fish balls was 7.681 mm; the deviation between the predicted and measured values was less than 5%. After 10 d of storage, the fish balls treated with the composite preservative and vacuum aluminum foil packaging had the following properties: elasticity 4.64 mm, water loss rate 9.43%, water-holding capacity 84.3%, pH 6.47, TBARS value 0.59 mg/kg, and TVB-N content 11.97 mg/100 g. Therefore, the combination of the composite preservative and vacuum aluminum foil packaging is more effective in preserving the quality of fish balls, greatly improving the quality of fish balls during storage.
李建芳，刘 畅，曹 蒙，徐丹鹤，张 允，周 枫. 复合保鲜剂结合不同包装方式对南湾鱼丸贮藏品质的影响[J]. 肉类研究, 2026, 40(7): 56-64.
LI Jianfang, LIU Chang, CAO Meng, XU Danhe, ZHANG Yun, ZHOU Feng. Effects of Composite Preservative Combined with Different Packaging Methods on the Quality of Balls Made from Nanwan Lake Fish during Storage. Meat Research, 2026, 40(7): 56-64.
2026, Vol. 40 
