摘要
金枪鱼营养物质丰富,但极易腐败,其新鲜度对金枪鱼的品质安全、运输储藏和加工都有重要意义,而解冻方式对其新鲜度有很大的影响。以不同解冻方式下金枪鱼的pH、K值、组胺含量的变化和电子鼻测定的鲜度值为指标,找出比较合适的解冻方式。在整个解冻过程中,pH呈现出减小的趋势,而组胺含量和K值则会随着解冻时间的延长而有所增加。结果显示,外部解冻中的温度梯度解冻和内部解冻中的超声波解冻能够较好地保持金枪鱼的新鲜度。
Tuna is rich in nutrition,but easy to be corruption,so the level of freshness is significant to quality safety transportation storage and the processing.And the thawing method has a great impact on the freshness.This paper took the pH value of K changes in contents of histamine and determination of electronic nose as the indexes to certain out more appropriate thawing methods.In the whole process of thawing,pH presented a decrease,but the histamine and K value increased with the extension of thawing time.Results showed that gradient temperature thawing way and ultrasonic thawing way could keep the freshness better.
出处
《浙江海洋学院学报（自然科学版）》
CAS
2011年第5期405-409,共5页
Journal of Zhejiang Ocean University(Natural Science Edition)
基金
浙江省科技厅优先主题重大农业项目(2010C12025-1)
关键词
金枪鱼
解冻方式
PH
K值
组胺
tuna
thawing methods
pH
value of K
histamine
