作　　者： ; ; ; ; ; ;

机构地区： 中国海洋大学食品科学与工程学院

出　　处： 《广东农业科学》 2014年第4期122-125,135,共5页

摘　　要： 金枪鱼肉质鲜美,营养丰富,但肉质鲜度下降较快。以黄鳍金枪鱼背部肌肉为研究对象,采用在捕捞船上液氮速冻,再低温冻藏1个月的方法进行处理,并与两种传统的直接低温冻藏处理方式进行对比(-18℃、-55℃),比较冻结过程中温度变化规律的不同以及样品的K值、TBA、挥发性盐基氮、质构、高铁肌红蛋白和色差、菌落总数等鲜度和卫生指标的变化差异。结果表明,液氮能够在2 min内使样品的中心温度迅速降低至-169℃,冻结速度是-18℃冻结方式的百余倍,并且用液氮速冻技术处理后的样品各项指标都优于传统的-18℃直接冻结,说明液氮速冻方法对维持金枪鱼的品质起重要作用。 Tuna meat is tender, delicious, rich in nutrition, but is also apt to deteriorate. To maintain the quality of tuna, taking back muscle samples of yellow tuna as study object, the use of liquid nitrogen freezing on fishing vessels, and then storage at low temperature 1 month was compared with 2 traditional direct frozen methods under low temperature. Variation of temperature during the freezing process, and indicators such as K-value, TBA, volatile tmsic nitrogen, texture, high iron Myoglobin and color, total plate count was compared. The results showed that： the center temperature of the sample in the liquid nitrogen reduced to -169℃ quickly in 2 rain, and the determination of the indicators was better than conventional direct frozen, which described frozen in liquid nitrogen played an important role for maintaining the quality of tuna.

关 键 词： 金枪鱼 船载液氮速冻技术 品质

领　　域： [轻工技术与工程] [轻工技术与工程]