肉类研究Issue(3)：20-24,5.DOI:10.15922/j.cnki.rlyj.2016.03.005
黑鳍生食金枪鱼解冻后不同气体比例气调包装的新鲜度变化
Freshness Changes of Thawed Bluefin Tuna Used for Raw Consumption during Storage in Modified Atmospheres with Different Gas Compositions
摘要
Abstract
In this paper, we examined the effect of modified atmosphere packaging on theK value, pH value and sensory quality of thawed bluefin tuna meat during storage at 4℃. The results showed that when the modified atmosphere was CO2:N2= 60:40 (V/V), the freshness of tuna meat was preserved for the longest period of time (96 h), with no obvious acidification. Under refrigeration conditions, theK value can reflect the sensory quality of blackfin tuna meat with respect to taste and flavor.关键词
金枪鱼/K值/高效液相色谱/气调包装技术Key words
tuna/K value/high performance liquid chromatography(HPLC)/modified atmosphere packaging(MAP)分类
农业科技引用本文复制引用
贡慧,杨震,史智佳,刘梦,李少鹏,陈文华..黑鳍生食金枪鱼解冻后不同气体比例气调包装的新鲜度变化[J].肉类研究,2016,(3):20-24,5.基金项目
北京市科技计划项目 （）
