摘要
从理化指标分析和感官鉴定上,研究了不同冻藏温度下黄鳍金枪鱼腹部肌肉随贮藏时间的增加而发生的品质变化,并对理化和感官测定值进行因子分析和相关距离分析。在实验中发现,相同的贮藏时间下,贮藏温度越低,黄鳍金枪鱼肉的品质保存得越好。通过测定感官指标可大体表征其理化指标的变化,也能反映黄鳍金枪鱼的品质变化。
The qualitative change of ventral muscle of yellow fan tuna （Thunnus Albacares） during the storage period was researched at different refrigerated temperature by physical and chemical specifications analysis and sensory evaluation. The factor analysis and analysis in distance of data were under taken on the qualitative change. It was found that in the same storage time, the lower the temperature, the better the quality. The sensory evaluation could characterize the change in physical and chemical specifications. It could also reflect the quality change of ventral muscle of yellow fan tuna.
出处
《现代食品科技》
EI
CAS
2007年第7期4-9,共6页
Modern Food Science and Technology
基金
上海水产大学校长基金(科04-93)
"上海市重点学科"建设项目资助(T1102)
关键词
黄鳍金枪鱼
理化指标分析
感官鉴定
因子分析
相关分析
yellow fan tuna（Thunnus Albacares）
physical and chemical specifications analysis, sensory evaluation, factor analysis, correspondence analysis
