摘要
研究了远洋围网捕获鲣鱼的暗色肉在不同温度(-18、-25、-33℃)下冻藏9个月期间鲜度、肌纤维蛋白质、肌红蛋白等品质的变化规律。研究结果表明,-18、-25、-33℃下冻藏的鲣鱼暗色肉在第3、4、5个月后其鲜度品质(挥发性盐基氮值、TVBN)开始不被接受,低温延缓了K值的升高,组胺控制在规定范围内;冻藏温度对鲣鱼暗色肉肌原纤维易碎度(MFI)、剪切力、肌红蛋白氧化影响的差异性不显著(p>0.05),但对脂肪氧化的影响有显著性差异(p<0.05)。
The skipjack tuna stored underdifferent frozen temperature （- 18℃, -25℃, -33℃） and the freshness, myofibrillar protein and myoglobin of dark muscle during 9 months storage were investigated. The results revealed that TVBN of dark muscle under the temperature of -18,-25,-33℃ exceeded 30mg/100g on month 3,month 4,month 5 of storage,respectively. The increasing of K value was slowed by the lower temperature, and histamine was also controlled within the prescribed limits. The differences of myofibril fragmentation index （MFI） ,shear force,myoglobin oxidation under diverse frozen storage temperatures were insignificant（p〉0.05）, while the fat oxidation had significant difference（p〈0.05）.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第10期329-331,354,共4页
Science and Technology of Food Industry
基金
国家863项目(2012AA092302)
