摘要
以大目金枪鱼(Thunnus obesus)为实验对象,模拟了物流过程中可能出现的温度波动情况,测定了色差、质地、持水力、TBA值、TVB-N值以及盐溶蛋白含量等指标,研究该温度波动对大目金枪鱼品质的影响以及造成该影响的可能原因。结果显示:贮藏过程中任何幅度的温度波动都会造成大目金枪鱼肉质地的劣化并且加速褐变;贮藏过程中的温度波动越大,其持水力、TBA值、TVB-N含量及盐溶蛋白含量的劣变也随之增大,劣化程度越显著;其中在-55、-18、0℃分别贮藏10、20、1d后的金枪鱼肉a*值为5.035,持水力为60.04%,TBA值为9.47mg/100g,TVB-N含量上升至19.52mg/100g,盐溶蛋白下降至84.32mg/g,劣化程度最严重。因此,要使金枪鱼肉在物流过程后保持其良好的品质,必须于较低温度贮藏,同时应尽量避免温度波动。
By simulating temperature variations during the logistical process,color value,texture analysis,waterholding capacity,TBA value,TVB-N value and salt soluble protein content in Thunnus obesus were measured.The aim of this study is to explore the variations of Thunnus obesus quality and underlying mechanisms.The results showed that temperature variations during storage could lead to a sharp degradation of meat quality,and brown stains were manifested as weak brightness and dark redness.Larger temperature variations could result in a more serious deterioration in waterholding capacity,TBA value,TVB-N value and salt soluble protein content as well as a more notable degradation.Thunnus obesus stored at-55,-18 ℃ and 0 ℃ for 10,20 d and 1 d showed the most notable degradation with a＊ value of 5.035,water-holding capacity of 60.04%,TBA value of 9.47 mg/100 g,TVB-N value of 19.52 mg/100 g and salt soluble protein content of 84.32 mg/g.In conclusion,in order to keep superior quality of tuna meat during its logistical process,ultra-low temperature without temperature fluctuation is recommended.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第14期319-323,共5页
Food Science
基金
“十二五”国家科技支撑计划项目(2012BAD38B09)
上海市科委工程中心建设项目(11DZ2280300)
关键词
大目金枪鱼
物流
温度波动
品质
Thunnus obesus
logistics
temperature fluctuation
quality property
作者简介
李念文（1990-），男，硕士研究生，研究方向为水产品加工及运输。E—mail：linianwen1990@sina．com
通信作者：谢晶（1968-），女，教授，博士，研究方向为水产品加工及运输。E-mail：jxie@shou．edu．cn
