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

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Effects of Composite Preservative Combined with Different Packaging Methods on the Quality of Balls Made from Nanwan Lake Fish during Storage

LI Jianfang*，LIU Chang，CAO Meng， XU Danhe，ZHANG Yun，ZHOU Feng （College of Food Science and Engineering， Xinyang Agriculture and Forestry University， Xinyang ，Chi

Abstract： This study was undertaken toclarify the efect of different packaging methods combined with natural preservatives on the preservationoffishballs.The preservative formulation was optimized using one-factor-at-a-time methodandresponsesurface methodologycombined with Box-Behnken design.Thefishbals，produced from Nanwan lake fish，were packagedwithdifferentpackaging materials （self-sealingbags，vacuumbags，vacuumtransparent/aluminumfoil bags，and vacuum aluminum foil bags）， stored at 4°C and evaluated forsensoryquality，elasticity，waterlossrate，waterholding capacity，pHvalue，thiobarbituric acidreactivesubstances （TBARS）value，and totalvolatilebasic nitrogen（TVB-N） content.The results showed that the optimized formulation （based on the mass of surimi） comprised 0.37% chitosan， 0.48% （204号 soluble soybeanpolysaccharide， and 0.03% nisin.The elasticity of the resulting fish ballswas 7.681mm ; thedeviation between the predicted and measured valueswas less than 5% .After 10d of storage，the fish balls treated with the composite preservative and vacuum aluminum foil packaging had the following properties： elasticity 4.64mm ， water loss rate 9.43% ， water-holdingcapacity 84.3% ， pH6.47 ，TBARSvalue 0.59mg/kg ，andTVB-N content 11.97mg/100g Therefore， the combinationofthecomposite preservativeand vacuumaluminum foil packaging is more effctivein preserving thequality offish balls， greatly improving the quality of fish balls during storage.

Keywords： balls produced from Nanwan lake fish; composite preservative; packaging methods; quality DOI：10.7506/rlyj1001-8123-20250714-228 中图分类号：TS254.4 文献标志码：A 文章编号：1001-8123（2026）07-0056-09

引文格式：

李建芳，刘畅，曹蒙，等.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. DOI：10.7506/rlyj1001-8123-20250714-228. http：//www.rlyj.net.cn

LI Jianfang，LIU Chang，CAOMeng，etal.Effectsofcompositepreservativecombined with diferent packagingmethods onthe qualityof bals made fromNanwan lake fish during storage[J].Meat Research，2026，40（7）：56-64.DOI：10.7506/ rlyjl001-8123-20250714-228. http：//www.rlyj.net.cn

南湾鳙鱼来自信阳市南湾湖，鱼头肥大，以其鲜美、细嫩的肉质而著称，且含有丰富的脂肪酸、氨基酸以及维生素、钙、磷、铁等营养成分，具有较高的营养价值[1-2]。（剩余13673字）