摘要
为研究光照对冷藏条件下金枪鱼品质的影响,将样品前腹肉进行不同光源照射处理,然后在4℃下贮藏,通过测定贮藏期间L*值、a*值、TBARS值、Met Mb含量和K值的变化来探索最佳的光照处理。结果表明:不同光源照射对金枪鱼品质的变化有显著影响,波长越长,越有利于冷藏金枪鱼品质的保持;红光照射处理的效果最好,可考虑作为金枪鱼展柜的光源。
The effect of light on the quality of tuna belly under 4 ℃ were studied. L＊ value, a＊ value, TBARS value, Met Mb content and K value were determinted to explore the best light treatment conditions. Results indicated that different light sources had a significant impact on the quality of tuna, the longer wavelength, the more conducive to the quality of frozen tuna. Red light had the best effect, which could be considered as the light source of the tuna display cabinet.
出处
《食品科技》
CAS
北大核心
2017年第2期138-141,共4页
Food Science and Technology
基金
北京市科技计划项目(Z151100001215007)
北京市属高等学校高层次人才引进与培养计划项目(CIT&TCD201404087)
关键词
冻藏金枪鱼
光照
波长
品质
变化
frozen tuna
light
wavelength
quality
change
