摘要
研究气体加压解冻对金枪鱼解冻及贮藏期间品质变化的影响,将金枪鱼分为O_(2)加压解冻组、CO_(2)加压解冻组及托盘包装解冻组,在4℃冷藏条件下解冻后进行托盘包装贮藏,以汁液流失率、pH值、色泽、嫩度、硫代巴比妥酸反应底物值(thiobarbituric acid reactive substances,TBARs)、高铁肌红蛋白含量、挥发性盐基氮(total volatile basic nitrogen,TVB-N)含量、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:O_(2)加压解冻可以维持金枪鱼解冻时的色泽,并对贮藏期间金枪鱼的品质影响不大;CO_(2)加压解冻能够延缓贮藏过程中金枪鱼TBARs值上升,对脂肪氧化有抑制作用,从而维持金枪鱼贮藏期间的营养价值。
This research examined the effect of pressurized gas thawing on the quality changes of frozen tuna during thawing and subsequent storage.Three groups were established as follows:pressurized O_(2)thawing,pressurized CO_(2)thawing,and atmospheric thawing.After thawing at 4℃,all the samples were tray packaged and stored for the measurement of quality changes in terms of drip loss,pH,color parameters,tenderness,thiobarbituric acid reactive substances(TBARs),methmoglobin,total volatile base nitrogen(TVB-N)and total viable count.The results showed that pressurized O_(2)thawing could maintain the color of tuna,and had little impact on the quality of tuna during storage.Pressurized CO_(2)thawing could delay the increase of TBARs,inhibit lipid oxidation and retain the nutritional value of tuna during storage.
作者
刘梦
史智佳
杨震
贡慧
陈文华
王守伟
LIU Meng;SHI Zhijia;YANG Zhen;GONG Hui;CHEN Wenhua;WANG Shouwei(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2期33-37,共5页
Meat Research
基金
“十三五”国家重点研发计划重点专项(2016YFD0400703)
关键词
金枪鱼
加压气体
解冻
托盘包装
贮藏
tuna
pressurized gas
thawing
tray packaging
storage
