不同光照处理对金枪鱼新鲜度的影响

Effects of Different Light Treatments on Freshness of Tuna

以冷藏金枪鱼前腹肉为试材,托盘包装后置于4℃冷柜中,经700 Lux光照强度的不同光源(红光(波长630 nm)、绿光(波长530 nm)、紫光(波长400 nm))照射处理4 d后测定L~*值等理化指标。结果表明,不同光源照射对金枪鱼新鲜度的变化有显著影响,供试波长越长,越有利于保持冷藏金枪鱼的新鲜度;红光照射的效果最好,可考虑做为金枪鱼展柜的光源;红光照射金枪鱼4 d后的L~*值、a~*值、硫代巴比妥酸反应产物(TBARS)值、高铁肌红蛋白(Met Mb)相对百分含量和鱼肉鲜度K值分别为32.27、7.11、0.89 mg/100 g、30.34%和12.96%。

The effect of different light wavelength （red light 630 nm, green light 530 nm, purple light 400 nm） irradiation with 700 Lux intensity on the quality of tray packing tuna belly at 4 ℃ were studied. L＊ value,a＊ value, TBARS value,MetMb content and K value were determined after 4 days of irradiation to explore the best light treatment conditions. The results showed that, different light sources had a significant impact on the freshness of tuna, longer wavelength was more conducive to maintainingthe freshness of frozen tuna; Red light could be considered as the light source of the tuna display cabinet due to the best effect; The L＊ value, a＊ value, TBARS value, MetMb content and K value after 4 days of red light irradiation were 32.27mg/100 g, 7.11mg/100 g, 0.89 mg/100 g, 30.34% and 12.96% respectively.