摘要
结合脂肪氧化和鱼肉色泽指标,观察蓝鳍金枪鱼赤身肉、中腹肉和大腹肉在低温冻藏条件(-18℃)下的变化情况,并对各指标进行相关性分析。结果显示:随着冻藏时间的延长,3个部位肌肉的TBA值和metMb%(高铁肌红蛋白含量)增加;a*值、总色素含量和感官评定值都呈下降趋势;大腹肉变色最快,中腹肉次之,赤身肉最不明显;metMb%与a*值呈极显著负相关(R=-0.943,P<0.01),与TBA值呈极显著正相关(R=0.914,P<0.01)。分析认为蓝鳍金枪鱼各部位肌肉虽都有褐变的趋势,但速率不同,脂肪含量越高的部位褐变越快;若要保证金枪鱼鱼肉的色泽,必须采取措施防止脂肪氧化和高铁肌红蛋白的产生。
The purpose of this study is to observe the change rule of lipid oxidation and meat color of three muscle parts from bluefin tuna at low frozen storage temperature, akami, chu-toro and o-toro, and then make correlation analysis for each index. The results showed that, with the extension of frozen storage time, the TBA values and metMb%of three parts both increased correspondingly. Besides, the red value（a＊）, content of total pigment and sensory assessing values all appeared decreasing trend; O-toro changed the fastest, chu-toro the second, akama the slowest. metMb% and the red value（a＊） showed significant negative correlation（R=0.943, P0.001）, when with TBA values, they showed significant positive correlation（R =0.914, P 0.001）. Through analyzing, we know three bluefin parts all had a trend of browning, and their speed was different from each other because of different fat contents; in order to make sure the perfect color of tuna meat, measures must be taken to prevent lipid and metmyoglobin from oxidation.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2014年第7期79-86,共8页
Journal of Chinese Institute Of Food Science and Technology
基金
国家海洋863计划项目(2012AA0922302)
国家科技支撑计划项目(2012BAD28B05)
浙江省科技厅重大项目(2012C03009-3)
浙江省科技厅重点项目(2012C12008-3)
