摘要
以黑鳍金枪鱼为对象,研究4℃条件下气调包装对其K值、pH值与感官品质的影响。结果表明:当气调包装的气体比例为CO_2∶N_2=60∶40(V/V)时,黑鳍金枪鱼保鲜时间最久,可达到96 h,且不会发生明显酸化;在冷藏条件下,K值可以从滋味、气味的角度很好地反映黑鳍金枪鱼的感官品质。
In this paper, we examined the effect of modified atmosphere packaging on the K value, pH value and sensory quality of thawed bluefin tuna meat during storage at 4 ℃. The results showed that when the modified atmosphere was CO_2:N_2 = 60:40(V/V), the freshness of tuna meat was preserved for the longest period of time(96 h), with no obvious acidification. Under refrigeration conditions, the K value can reflect the sensory quality of blackfin tuna meat with respect to taste and flavor.
出处
《肉类研究》
北大核心
2016年第3期20-24,共5页
Meat Research
基金
北京市科技计划项目(Z151100001215007)
关键词
金枪鱼
K值
高效液相色谱
气调包装技术
tuna
K value
high performance liquid chromatography(HPLC)
modified atmosphere packaging(MAP)