不同气体比例对金枪鱼气调解冻及贮藏期间保鲜效果的影响

Effect of Different Modified Atmospheres in Preserving the Quality of Tuna during Thawing and Subsequent Storage

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.