摘要
对影响生食金枪鱼品质的感官要求、理化指标和污染物指标进行研究,为生食金枪鱼的生产、贮藏及销售过程中的品质控制提供技术支持,也为修订生食金枪鱼行业标准提供科学依据。选取不同来源的26个生食金枪鱼样品,分析其所含中心温度、一氧化碳、总挥发性盐基氮含量和组胺含量对品质的影响;通过感官评分和TVB-N值测定,探讨不同贮藏温度下生食金枪鱼的品质变化规律。在加工过程中,应控制生食金枪鱼的中心温度为冰鲜产品-1.6℃~4.4℃;深冷产品<-50℃;一氧化碳(CO)含量为≤200μg/kg;挥发性盐基氮含量为≤15 mg/100 g;组胺含量为≤5 mg/100 g。本研究确定了生食金枪鱼品质的关键指标,为制定生食金枪鱼产品标准和提高中国生食金枪鱼产品的质量水平提供了数据支撑和技术支持。
The sensory requirements,physicochemical indicators and pollutant indicators affecting the quality of the tuna for raw consumption were studied to provide technical support for the quality control of the tuna for raw consumption during production,storage and sales process,as well as to provide scientific basis for revising the industry standard of the tuna for raw consumption.The effects of central temperature,carbon monoxide(CO),total volatile basic nitrogen(TVB-N)and histamine contents on the tuna quality were analyzed based on 26 raw tuna samples with different sources,and the quality change rules of the tuna for raw consumption at different storage temperatures were studied by sensory score and TVB-N value determination.During processing,the central temperature of the tuna for raw consumption should be controlled as-1.6~4.4℃for ice fresh products and lower than-50℃for deep cold products.while CO content should be lower than 200μg/kg,TVB-N lower than 15 mg/100 g,and histamine lower than 5 mg/100g.This study identified key indicators of raw tuna quality and provided data support and technical support for establishing raw tuna product standards and improving the quality level of raw tuna products in China.
作者
朱文嘉
姚琳
郭莹莹
杨祯祯
江艳华
李娜
王联珠
李旎
ZHU Wenjia;YAO Lin;GUO Yingying;YANG Zhenzhen;Jiang Yanhua;LI Na;WANG Lianzhu;LI Ni(Key Laboratory of Testing and Evaluation for Aquatic Product Safety and Quality, Ministry of Agriculture and Rural Affairs, P. R. China, Qingdao 266071;Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071;Shandong Gowmo Pharma Co., Ltd., Qingdao 266071;Fujian Anjing Food Co., Ltd., Xiamen 361000;Xiamen Key Laboratory of Quick Frozen Prepared Food, Xiamen 361000)
出处
《中国渔业质量与标准》
2021年第6期17-22,共6页
Chinese Fishery Quality and Standards
基金
生食金枪鱼产品质量评价关键指标研究(XKLQFPF2021-01)。
关键词
生食金枪鱼
质量评价
组胺
挥发性盐基氮
tuna for raw consumption
quality evaluation
histamine
total volatile basic nitrogen
