| 不同模拟运输条件对金枪鱼品质的影响 |
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| 引用本文： | 杨金生,尚艳丽,霍健聪,夏松养.不同模拟运输条件对金枪鱼品质的影响[J].食品科技,2012(2):162-164. |
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| 作者姓名： | 杨金生 尚艳丽 霍健聪 夏松养 |
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| 作者单位： | 浙江海洋学院食品与药学学院 |
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| 基金项目： | 浙江省优先主题重大农业项目(2010C12025-1) |
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| 摘 要： | 研究了黄鳍金枪鱼背部肌肉,在2种不同温度(4℃和20℃)下模拟运输4 h,观察其背部肌肉颜色(a*),鲜度(TVB-N值、K值)、pH、感官及微生物的变化。结果表明,温度是保证质量的关键,4℃在4 h内保持良好的鲜度和颜色,而20℃运输4 h后肉的颜色和新鲜度差异较大(p<0.05),因此在运输中应尽可能保持较低的温度。
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| 关 键 词： | 金枪鱼 模拟运输 颜色 鲜度 感官评定 |
Effect of quality of tuna in different simulated transportation condition |
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| YANG Jin-sheng,SHANG Yan-Li,HUO Jian-cong,XIA Song-yang.Effect of quality of tuna in different simulated transportation condition[J].Food Science and Technology,2012(2):162-164. |
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| Authors: | YANG Jin-sheng SHANG Yan-Li HUO Jian-cong XIA Song-yang |
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| Affiliation: | *(College of Food and Pharmacology,Zhejiang Ocean University,Zhoushan 316000) |
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| Abstract: | The back muscles of yellowfin tuna were studied at different temperatures(4 ℃ and 20 ℃) to simulated transportation four hours,its quality was evaluated according to a*color,freshness(TVB-N,K value),pH value,sensory and microbiological attributes.Results showed that temperature is the key to guarantee the quality transportation.Yellowfin tuna should be kept well its color and freshness at 4 ℃ transportation.But the color and freshness have difference(p<0.05) at 20 ℃ transportation after four hours.Therefore,we should maintain a lower temperature during the transportation as possible. |
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| Keywords: | tuna simulated transportation color freshness sensory evaluation |
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