食品工业科技2013，Vol.34Issue(16)：84-87,90,5.
大目金枪鱼外部与内部解冻法的品质变化
Quality changes of Thunnus obesus by external and internal heating thawing
摘要
Abstract
In order to select a suitable thawing method for frozen Thunnus obesus chunk by studying external and internal heating thawing methods on the quality changes of Thunnus obesus during thawing,including air thawing at normal temperature,vacuum thawing,microwave thawing and ultrasonic thawing.Thawing time,the total viable count,water holding capacity,pH value,salt soluble protein content and SH content were measured during thawing.Among 6 indices,vacuum thawing provided the best tuna quality.After vacuum thawing,water holding capacity,pH value,salt soluble protein content and SH content of the tuna were 63.33％,6.11,37.49mg/g and 5.69x10-4nol ·g-1,respectively.The total viable count was 2.971g CFU/g,below the industrial standard threshold.Therefore,vacuum thawing was proved to be the most suitable thawing method for frozen Thunnus obesus chunk.关键词
大目金枪鱼/解冻方法/品质Key words
Thunnus obesus/ thawing methods/ quality properties分类
轻工纺织引用本文复制引用
李念文,谢晶,周然,汤元睿..大目金枪鱼外部与内部解冻法的品质变化[J].食品工业科技,2013,34(16):84-87,90,5.基金项目
"十二五"国家支撑计划项目(2012BAD38B09) （2012BAD38B09）
上海市科委工程中心建设项目(11DZ2280300). （11DZ2280300）
