食品与发酵工业2012，Vol.38Issue(1)：172-177,6.
反复冻结-解冻对黄鳍金枪鱼肉品质的影响
Effect of Freeze-thaw Cycles on Quality of Yellowfin Tuna Meat
摘要
Abstract
In order to explore the effect of freeze-thaw cycles on tuna meat,physicochemical properties,such as thawing loss,a＊ value,textural properties-Hardness,Cohesiveness,Springiness and Chewines,volatile odor（Electronic nose）,total viable count（TVC） were carried out.Yellowfin tuna（stored at-18℃,-60℃,respectively） was subjected to a total of 4 freeze-thaw cycles.The results showed that with the number of freeze-thaw cycles increased,thawing loss increased and the highest was at-60℃.a＊ value decreased significantly after 4 freeze-thaw cycles at-18℃,and showed no significant change at-60℃.Hardness,Springiness and Chewiness decreased significantly,while Cohesiveness remained unchanged.Electronic nose analysis showed that there was a significant difference in volatile odor of tuna stored at-60℃when compared to-18℃.TVC showed no significantly change,and it was below Industry Standard Limits.Therefore,the temperature should be kept stable during processing,transportation and storage of tuna.The best temperature is-60℃.关键词
金枪鱼/反复冻结-解冻/品质Key words
tuna/freeze-thaw cycles/quality分类
轻工纺织引用本文复制引用
叶伏林,顾赛麒,刘源,王锡昌..反复冻结-解冻对黄鳍金枪鱼肉品质的影响[J].食品与发酵工业,2012,38(1):172-177,6.基金项目
农业部“948”项目 （）
“十一五”国家科技支撑计划重大项目课题 （）
上海市教委重点学科建设项目 （）
