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Position: Home > Articles > Changes in Physicochemical Properties of Meat from Two Different Tuna Varieties during Frozen Storage at Non-Ultralow Temperatures and Correlation Analysis MEAT RESEARCH 2016 (2) 21-25

非超低温冻藏金枪鱼理化变化及相关性

作  者：
贡慧;杨震;李梦瑶;刘梦;李少鹏;王守伟
单  位：
北京市北水嘉伦水产品市场有限责任公司;中国肉类食品综合研究中心
关键词：
金枪鱼;K值;高铁肌红蛋白;反相高效液相色谱
摘  要：
研究马苏和剑鳍金枪鱼生食产品在-18℃与-30℃非超低温条件下的K值和高铁肌红蛋白相对含量的变化规律,并进行K值与感官品质的相关性分析。结果表明:-18℃条件下金枪鱼生食产品冻藏期内K值和高铁肌红蛋白相对含量上升和感官品质劣化更快;冻藏期间产品滋味、气味变化不明显,但组织结构和口感劣化明显;以感官评价为依据,在-18℃条件下生食终点约为14 d,而-30℃条件下可达70 d以上,此时人值均小于10%,因此以K值作为产品新鲜度评价在特定条件下需要重新审视。
译  名：
Changes in Physicochemical Properties of Meat from Two Different Tuna Varieties during Frozen Storage at Non-Ultralow Temperatures and Correlation Analysis
作  者：
GONG Hui;YANG Zhen;LI Mengyao;LIU Meng;LI Shaopeng;WANG Shouwei;China Meat Research Centre,Beijing Academy of Food Sciences;Beijing Beishuijialun Product of Water Co.Ltd.;
关键词：
tuna;;lvalue;;metmyoglobin;;reversed phase-high performance liquid chromatography(RP-HPLC)
摘  要：
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,othertuna varieties have been scarcely researched.In this work,changes in lvalue and metmyoglobin content of meat from southern bluefin tuna and swordfish during frozen storage at non-ultralow temperatures(-18 and-30 °C) were detected,and correlation analysis of the K 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 flavorand odordid 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 °C was more than 70 days.K values after storage at both temperatures were less than 10%.As a result,the use of lvalue to evaluate fish freshness under certain conditions needs to be reconsidered.

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