摘要
为减缓解冻过程及解冻后金枪鱼品质劣化,研究金枪鱼在不同气体比例条件下解冻及后续贮藏期间的品质变化。采用6种不同气体比例(100%O_2、20%O_2+80%N_2、60%O_2+40%N_2、40%O_2+60%CO_2、20%O_2+60%CO_2+20%N_2、40%O_2+40%CO_2+20%N_2),在4℃冷藏条件下对金枪鱼进行解冻及贮藏,以汁液流失率、pH值、色泽、嫩度、硫代巴比妥酸反应物值、高铁肌红蛋白含量、挥发性盐基氮、菌落总数等理化指标的变化为依据评价金枪鱼的品质变化。结果表明:气调解冻对金枪鱼的色泽影响较明显,并且气调包装有利于金枪鱼贮藏期间的保鲜,其中组4(40%O_2+60%CO_2)金枪鱼气调解冻及贮藏期间保鲜效果最好。
To reduce its quality deterioration, the quality changes of frozen tuna during thawing and subsequent storage under different modified atmospheres (100% 02, 20% O2 + 80% N2, 60% O2+ 40% N2, 40% O2 + 60% CO〉 20% O2 + 60% CO2 + 20% N2, 40% O2 + 40% CO2 + 20% N2) at 4 ℃ were evaluated by drip loss, pH, chromatic aberration, tenderness, 2-thiobarbituric acid, met-myoglobin concentration, total volatile base nitrogen and total viable count. The results showed that modified atmosphere thawing had a significant on the color of tuna, being conducive to the quality of tuna during storage. When it was thawed and stored under 40% O2 + 60% CO2 atmosphere, the freshness of tuna was best maintained.
作者
刘梦
曲超
史智佳
贡慧
杨震
陶瑞
LIU Meng QU Chao SHI Zhijia GONG Hui YANG Zhen TAO Rui(China Meat Research Centre, Beijing Academy of Food Sciences, Beijing 100068, China)
出处
《肉类研究》
北大核心
2017年第3期12-17,共6页
Meat Research
基金
北京市科技计划项目(Z151100001215007)
“十三五”国家重点研发计划重点专项(2016YFD0400703)
关键词
金枪鱼
气调包装
气体比例
气调解冻
气调贮藏
tuna
modified atmosphere packaging
atmosphere components
modified atmosphere thawing
modified atmosphere storage