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当前位置: 首页 > 文章 > 气体加压解冻对金枪鱼贮藏品质的影响 肉类研究 2017,31 (2) 33-37
Position: Home > Articles > Pressurized Gas Thawing for Improved Quality of Frozen Tuna during Subsequent Storage MEAT RESEARCH 2017,31 (2) 33-37

气体加压解冻对金枪鱼贮藏品质的影响

作  者：
刘梦;史智佳;杨震;贡慧;陈文华;王守伟
单  位：
北京食品科学研究院中国肉类食品综合研究中心
关键词：
金枪鱼;加压气体;解冻;托盘包装;贮藏
摘  要：
研究气体加压解冻对金枪鱼解冻及贮藏期间品质变化的影响,将金枪鱼分为O_2加压解冻组、CO_2加压解冻组及托盘包装解冻组,在4℃冷藏条件下解冻后进行托盘包装贮藏,以汁液流失率、pH值、色泽、嫩度、硫代巴比妥酸反应底物值(thiobarbituric acid reactive substances,TBARs)、高铁肌红蛋白含量、挥发性盐基氮(total volatile basic nitrogen,TVB-N)含量、菌落总数等理化指标的变化为依据评价金枪鱼的品质变化。结果表明:O_2加压解冻可以维持金枪鱼解冻时的色泽,并对贮藏期间金枪鱼的品质影响不大;CO_2加压解冻能够延缓贮藏过程中金枪鱼TBARs值上升,对脂肪氧化有抑制作用,从而维持金枪鱼贮藏期间的营养价值。
译  名：
Pressurized Gas Thawing for Improved Quality of Frozen Tuna during Subsequent Storage
作  者：
LIU Meng;SHI Zhijia;YANG Zhen;GONG Hui;CHEN Wenhua;WANG Shouwei;China Meat Research Centre,Beijing Academy of Food Sciences;
关键词：
tuna;;pressurized gas;;thawing;;tray packaging;;storage
摘  要：
This research examined the effect of pressurized gas thawing on the quality changes of frozen tuna during thawing and subsequent storage.Three groups were established as follows:pressurized O_2 thawing,pressurized CO_2 thawing,and atmospheric thawing.After thawing at 4 ℃,all the samples were tray packaged and stored for the measurement of quality changes in terms of drip loss,pH,color parameters,tenderness,thiobarbituric acid reactive substances(TBARs),methmoglobin,total volatile base nitrogen(TVB-N) and total viable count.The results showed that pressurized O_2 thawing could maintain the color of tuna,and had little impact on the quality of tuna during storage.Pressurized CO_2 thawing could delay the increase of TBARs,inhibit lipid oxidation and retain the nutritional value of tuna during storage.

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