ABSTRACT
With the continuous improvement of people's living standards, the demand for freshwater fish products has gradually increased, the quality requirements have been continuously improved, and pre-conditioned fish products have emerged as the times require. In order to prolong the storage period of Erythroculter ilishaeformis preconditioned fish products, study its storage methods and ensure its quality, the effects of packaging materials (PE, PA, PE+PA composite film) on the quality changes of Erythroculter ilishaeformis preconditioned fish products were studied. Different packaging methods were adopted, including room temperature and normal pressure packaging (RTNP), room temperature vacuum packaging (RTVP), low temperature normal pressure packaging (LTNP), and low temperature vacuum packaging (LTVP) (the temperature was at 2°C). By analyzing the changes of sensory scores, thiobarbituric acid value (TBA value), volatile base nitrogen value (TVB-N value), total bacterial count and pH value during storage, the effects of high-pressure nylon (PA), polyethylene (PE) and composite film (PE + PA) on the preservation of pre-conditioned fish products were determined. The experimental results showed that PE+PA combined with LTVP was the best choice among the four packaging methods. At room temperature and normal pressure, the fish meat samples packaged in composite film (PE+PA) had a lower spoilage degree than the other two packaging materials during the same storage period, and its storage period was also 1-2 days longer than the other two packaging materials. LTVP was better than other packaging methods, the sensory score was higher after 10 days, and the TBA value, TVB-N value, pH value and total number of colonies were lower than the other three packaging methods.
