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

作　　者：贡慧[1] 杨震[1] 史智佳[1] 刘梦[1] 李少鹏 陈文华[1] 

机构地区：[1]中国肉类食品综合研究中心,北京100068 [2]北京市北水嘉伦水产品市场有限责任公司,北京100160

出　　处：《肉类研究》2016年第3期20-24,共5页Meat Research

基　　金：北京市科技计划项目(Z151100001215007)

摘　　要：以黑鳍金枪鱼为对象,研究4℃条件下气调包装对其K值、pH值与感官品质的影响。结果表明:当气调包装的气体比例为CO_2∶N_2=60∶40(V/V)时,黑鳍金枪鱼保鲜时间最久,可达到96 h,且不会发生明显酸化;在冷藏条件下,K值可以从滋味、气味的角度很好地反映黑鳍金枪鱼的感官品质。In this paper, we examined the effect of modified atmosphere packaging on the K value, pH value and sensory quality of thawed bluefin tuna meat during storage at 4 ℃. The results showed that when the modified atmosphere was CO_2：N_2 = 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, the K 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 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]