肉类研究Issue(2)：21-25,5.DOI:10.15922/j.cnki.rlyj.2016.02.005
非超低温冻藏金枪鱼理化变化及相关性
Changes in Physicochemical Properties of Meat from Two Different Tuna Varieties during Frozen Storage at Non-Ultralow Temperatures and Correlation Analysis
摘要
Abstract
At present, limited research is reported on changes in the sensory quality and physicochemical properties of raw and processed tuna products frozen at non-ultralow temperatures. Most previous research focused on bigeye and yellowfin tuna; however, other tuna varieties have been scarcely researched. In this work, changes inK value and metmyoglobin content of meat from southern bluefin tuna and swordfish during frozen storage at non-ultralow temperatures (−18 and−30℃) were detected, and correlation analysis of theK value and sensory quality was carried out. The results showed that during frozen storage at−18℃,K value and metmyoglobin content increased faster and the sensory quality deteriorated more rapidly. Although the flavor and odor did not change obviously, the texture and taste deteriorated significantly. Based on sensory evaluation, the storage period at−18℃ of tuna to be raw eaten was 14 days, while that at −30℃ was more than 70 days.K values after storage at both temperatures were less than 10%. As a result, the use ofK value to evaluate fish freshness under certain conditions needs to be reconsidered.关键词
金枪鱼/K值/高铁肌红蛋白/反相高效液相色谱Key words
tuna/K value/metmyoglobin/reversed phase-high performance liquid chromatography (RP-HPLC)分类
轻工纺织引用本文复制引用
贡慧,杨震,李梦瑶,刘梦,李少鹏,王守伟..非超低温冻藏金枪鱼理化变化及相关性[J].肉类研究,2016,(2):21-25,5.基金项目
北京市科技计划项目 （）
