肉类研究Issue(2)：26-30,5.DOI:10.15922/j.cnki.rlyj.2016.02.006
冻贮温度对生食金枪鱼品质变化的影响
Effect of Frozen Storage Temperature on the Quality of Tuna Used for Raw Consumption
摘要
Abstract
This experiment aimed to study the quality changes of tuna at low temperatures. Changes in metmyoglobin content, thiobarbituric acid-reactive substances (TBARs) value, the freshness indicatorK value and pH ofo-toro from Thunnus atlanticus,Thunnus obesus andTetrapturus audax during storage at −18 and −30℃ were examined. The results showed that with the extension of storage time, the o-toro of all three tuna species exhibited an increase in pH,K value, TBARs value and metmyoglobin content, and all these parameters changed signiifcantly faster at −18℃ than at −30℃. Compared with TBARs value and K value, metmyoglobin content was a better indicator of the eating quality of raw tuna, reaching a level higher than 30% after storage for 14 days at −18℃. In addition, the color of tuna changed from red to reddish brown, suggesting signiifcant deterioration of its sensory quality. But the storage period at −30℃ was up to 28 days.关键词
金枪鱼/冻贮温度/食用品质Key words
tuna/storage temperature/edible quality分类
轻工纺织引用本文复制引用
杨震,贡慧,史智佳,刘梦,李少鹏,桂春生..冻贮温度对生食金枪鱼品质变化的影响[J].肉类研究,2016,(2):26-30,5.基金项目
北京市科技计划项目 （）
