不同冻结方式对黄鳍金枪鱼品质变化的比较研究  

Comparison of four different freezing techniques about the preservation effects on yellowfin tuna

作　　者：于刚[1] 杨少玲[1] 张慧[1] 张洪杰 杨贤庆[1] 张鹏[1] 

机构地区：[1]中国水产科学研究院南海水产研究所,农业部水产品加工重点实验室,国家水产品加工技术研发中心,广东广州510300 [2]正大食品(河南)有限公司,河南郑州450000

出　　处：《食品工业科技》2015年第10期325-329,共5页Science and Technology of Food Industry

基　　金：广东省海洋渔业科技推广专项(A201201I01);广东省科技计划项目(2012B020312003);农业部财政重大专项(NFZX2013);工信部高技术船舶科研项目(DC132101)

摘　　要：为了研究不同冻结保鲜方式对金枪鱼肉的保鲜效果,本文通过测定冻藏期间金枪鱼背肌的K值、TBA值、TVB-N值、高铁肌红蛋白含量与色差,并结合感官评定,分析了液氮冻结、自制冷冻液冻结、-80℃超低温冻结和-18℃低温冻结等四种不同冻结方式对黄鳍金枪鱼背肌品质的影响。结果显示:液氮冻结的金枪鱼背肌的K值、TBA值、TVB-N值、高铁肌红蛋白含量较其他三组低,可以较长时间保持金枪鱼肉的新鲜度,从这一角度来说,液氮冻结为最佳冻结方式。但由于冻结速度极快,样品表面出现轻微裂缝,色差和感官评分指标比冷冻液浸渍冻结方式差。In this paper, it was studied about the preservation effect of four freezing technique,liquid nitrogen freezing,refrigerant freezing,-80~C freezing and -18~C freezing,on the dorsal muscle of yellowfin tuna by determining the K value,TBA value,TVB-N value,met-myoglobin content,chromatic aberration and by sensory evaluation. The results showed that.the K value,TBA value,TVB-N value and met-myoglobin content of tuna meat frozen by liquid nitrogen were all lower than the other three freezing techniques,and liquid nitrogen freezing method could keep tuna meat fresh for a longer time. So from this perspective,liquid nitrogen freezing technique was the best among these four freezing methods. But unfortunately,there were some slight cracks on the surface of samples frozen by liquid nitrogen because of the fast freezing speed ,so its chromatic aberration and score of sensory evaluation were poor than that of samples frozen by refrigerant.

关 键 词：黄鳍金枪鱼 冻结 保鲜 液氮 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]