金枪鱼保鲜方法及其贮藏期品质变化研究进展

Research progress in preservation methods for tuna and its quality changes during storage

摘要: 金枪鱼因其肉质鲜美、营养丰富而被现代人所推崇,其鱼肉品质与保鲜方法密切相关,本文主要综述了金枪鱼的气调包装、冻结、冰温保鲜、微冻保鲜等若干保鲜方法,以及在贮藏期间品质变化规律和评价指标,包括色泽、质构、K值、pH、TVB-N、微生物指标等,为今后金枪鱼保鲜技术的发展和创新提供一定的理论基础。

Abstract: Tuna is favored by modern people because of its delicious meat and rich nutrition. And the nutritional quality of tuna is closely related to preservation methods.The paper summarized several fresh- keeping methods such as modified atmosphere packaging preservation, freezing preservation, freezing- point preservation, superchilling preservation, quality varity law and its evaluating indicator including colour, Texture, K- value, pH, TVB-N, microbiological values and so on, which provided a certain theoretical basis for tuna preservation technology development and innovation.