摘要
金枪鱼具有高蛋白、低脂肪的特点,被誉为现代人不可多得的营养美食,其鱼肉品质与解冻方式有着直接的关系。综合国内外对金枪鱼解冻方法的研究——包括传统的空气解冻、冷藏库解冻、温盐水解冻,以及新兴的微波解冻、低频解冻等,并归纳、对比了这几种解冻方法的优缺点。同时通过对鱼肉品质判定指标的综述,为我国金枪鱼品质判定规范的制定提供了可靠的理论依据。
Tuna is rich in protein and omega-3 fatty acids, which is honored as a nutritional food. And the nutritional quality of frozen tuna is closely related to thawing methods. This article summarizes thawing methods for frozen tuna that have been reported recently at home and abroad, including conventional air thawing, cold-storage thawing, salt water thawing and several newly emerging methods, such as microwave thawing and low frequency thawing and makes a detailed comparison among them, which can provide a credible theory foundation for in-depth investigations of tuna, such as the establishment of standards for quality assessment.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第21期476-480,共5页
Food Science
基金
农业部"948"项目(2006-G43)
"十一五"国家科技支撑计划项目(2008BAD94B09)
关键词
金枪鱼
解冻
品质评价
tuna
thawing
quality assessment
