Abstract：In order to study the effect of ultraviolet (UV) sterilization and modified atmosphere packaging on the quality of hairtail, in this experiment, fresh fish samples were illuminated with UV light (253.7 nm), packaged in different modified atmospheres and then stored at 4 ℃. Vacuum packaged samples stored at 4 ℃ were used as a control. A comparison of changes in quality characteristics including sensory evaluation score, thiobarbituric acid (TBA) value, total volatile basic nitrogen (TVB-N) content and the total number of bacterial colonies during storage was made among various groups. The results showed that the storage life of vacuum-packaged fish 4 ℃ was 6 d, while the storage lives of modified atmosphere packaged fish in 50% CO2 + 20% O2 + 30% N2, 40% CO2 + 20% O2 + 40% N2, 60% CO2 + 40% N2 and 60% CO2 + 7% O2 + 33% N2 were up to 12, 10, 13 and 15 d, respectively, demonstrating that compared with vacuum packaging at 4 ℃, UV sterilization combined with MAP can effectively prolong the storage life of fish, and inhibit the growth of bacteria while controlling lipid oxidation.
贺 莹. 紫外线杀菌结合气调包装技术对带鱼品质的影响[J]. 肉类研究, 2019, 33(1): 37-41.
HE Ying. Effects of Ultraviolet Sterilization Combined with Modified Atmosphere Packaging on the Quality of Hairtail. Meat Research, 2019, 33(1): 37-41.
2019, Vol. 33 
