生食金枪鱼肉冷藏过程鲜度的变化

包海蓉; 程梅; 王锡昌; 赵晨

doi:10.13386/j.issn1002-0306.2015.02.060

生食金枪鱼肉冷藏过程鲜度的变化

上海海洋大学食品学院

基金项目:

国家高技术研究发展计划“863”计划(2012AA092302)；

详细信息

作者简介:
包海蓉 (1969-) , 女, 博士研究生, 副教授, 研究方向:食品加工工艺和水产品保鲜。;

王锡昌 (1963-) , 男, 博士研究生, 教授, 主要从事水产品加工、畜产品加工、食品工程方面的研究。;

中图分类号: TS254.4
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出版历程
- 收稿日期: 2014-04-21

Freshness changes of ready-to-eat raw tuna fillets at different cold storage temperatures

College of Food Science and Technology, Shanghai Ocean University

摘要

摘要: 对解冻生食黄鳍金枪鱼肉0、2、4、6、8℃冷藏过程中鲜度变化展开系统研究,以K值小于20%确定各冷藏温度下生食终点,冷藏过程中采用K值、p H等指标评价品质,获得生食金枪鱼肉冷藏品质变化规律。生食黄鳍金枪鱼肉冷藏过程ATP关联物中ATP快速下降,ADP、AMP缓慢下降,IMP有累积趋势,Hx R蓄积量较大,为Hx R生成型鱼种。p H在生食期间没有显著差异,对鲜度高的生食生鱼片品质不适合采用p H判断鲜度间的小差异。建立生食金枪鱼肉冷藏K值随时间变化规律的动力学模型,模型符合一级动力学反应方程。冷藏温度对反应速率常数的影响用Arrhenius方程描述,有较高的拟合精度。
- 生食金枪鱼 /
- 冷藏 /
- 鲜度
Abstract: The changes of cooling storage quality of thawing raw-eaten yellowfin tuna steaks in 0, 2, 4, 6 and 8℃were systematically studied. The raw-eaten endpoint of every cooling storage temperature was taken as 20% (K value) . In the process of cooling storage, the K value and p H were tested to evaluate the quality to achieve the law of quality change. In the cooling storage of yellowfin tuna sashimi, the content of ATP decreased quickly, ADP and AMP decreased slowly, IMP had a trend of accumulation, the accumulation of Hx R was large and the yellowfin tuna was a fingerling producing Hx R. There were no significant differences of p H in the cooling storage, and p H was not suitable to judge the small changes of freshness when the raw- eaten yellowfin tuna steaks had a very high quality. The dynamic model of ready-to-eat raw tuna fillets cooling storage on the K value with time was built. The model was according to the first kinetics equation. The influences of cooling storage temperature on reaction rate constant were described by Arrhenius equation, which had a higher fitting precision.
- ready-to-eat raw tuna fillets /
- cooling storage /
- freshness

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参考文献(17)

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