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

YU Gang; ZHANG Hong-jie; YANG Shao-ling; CEN Jian-wei; HAO Shu-xian; YANG Xian-qing

doi:10.13386/j.issn1002-0306.2013.21.035

YU Gang, ZHANG Hong-jie, YANG Shao-ling, CEN Jian-wei, HAO Shu-xian, YANG Xian-qing. Research progress in preservation methods for tuna and its quality changes during storage[J]. Science and Technology of Food Industry, 2013, (21): 381-384. DOI: 10.13386/j.issn1002-0306.2013.21.035

Citation:

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

Graphical Abstract

Abstract

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.

FullText(HTML)

References (39)

Supplements (0)

Cited By

Science and Technology of Food Industry

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

Abstract

Catalog

Export File

Citation

Format

Content