黄鳍金枪鱼块常用解冻方法的比较-食品科学.pdfVIP

8 2010, Vol. 31, No. 15 食品科学 ※基础研究 刘 燕，王锡昌 * ，刘 源 (上海海洋大学食品学院，上海 201306) ：为获得金枪鱼块的较适解冻方法。比较常用解冻方法对金枪鱼块的影响，包括自然空气解冻、冷藏库解 冻、温盐水组合解冻、静水解冻。测定解冻时间以及解冻后 72h 内鱼肉色泽、剪切力、pH 值、菌落总数和感 官指标的变化。综合这 5 个指标得出，温盐水组合解冻能更好地保持金枪鱼的品质，解冻后得到的鱼块 a * 值 为 12.30，剪切力为342.48g ，感官得分 12.80，且在贮藏48h 内卫生指标均在行业标准范围之内。其中，色泽和 剪切力能更好地表征金枪鱼肉品质的变化。 ：金枪鱼；解冻方式；品质评价 Effect of Thawing Methods on the Quality of Yellowfin Tuna Chunk LIU Yan ，WANG Xi-chang* ，LIU Yuan (College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China) Abstract ：In order to ensure the quality of yellowfin tuna chunk after thawing, different thawing methods including air thawing at normal temperature, cold-storage thawing, warm salt-water thawing and static water thawing were used to explore their effect on the quality of yellowfin tuna chunk. Required times for thawing yellowfin tuna chunk by different methods and the changes in color, shearing force, pH, total bacterial count and sensory quality within 72 h after thawing were evaluated to address the relationships between thawing methods and the quality of tuna. Among 5 thawing methods, tuna warm salt-water thawing provided the best tuna quality. After warm salt-water thawing, the a* value, shearing force and sensory evaluation scores of the tuna were 12.30, 342.48 g and 12.80, respectively and the total viable count (TVC) within 48 h of storage was below the industrial standard threshold. Meanwhile, the color change and shearing force demonstrated better characterization of tuna quality change. Key words ：tuna ；thawing method ；quality assessment 中图分类号：TS254.4 文献标识码：A 文章编号：1002-6630(2010)15-0008-05 金枪鱼(tuna) 也称鲔鱼、吞拿鱼，是一种生活