| 不同冻藏温度对金枪鱼肉肉色变化的影响 |
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| 引用本文： | 杨金生,尚艳丽,夏松养.不同冻藏温度对金枪鱼肉肉色变化的影响[J].食品工业,2012(1):39-41. |
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| 作者姓名： | 杨金生 尚艳丽 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： | 以黄鳍金枪鱼背部肌肉为研究对象,测定不同的冻藏温度(-18℃,-25,-55℃)对肌肉颜色(a*值)、高铁肌红蛋白的含量、脂肪氧化的影响。结果表明:随着冻藏时间的延长,a*值呈下降趋势;高铁肌红蛋白含量增加、脂肪氧化值增加;在不同的冻藏温度下,肌肉a*值变化显著(p<0.05);冻藏温度越低,a*值,脂肪氧化值变化越小,肌红蛋白氧化成高铁肌红蛋白的量越少。
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| 关 键 词： | 金枪鱼 冻藏 肉色稳定性 高铁肌红蛋白 脂肪氧化 |
Effect of Different Frozen Storage on Color Change of Tuna |
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| Yang Jin-sheng,Shang Yan-Li,Xia Song-yang.Effect of Different Frozen Storage on Color Change of Tuna[J].The Food Industry,2012(1):39-41. |
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| Authors: | Yang Jin-sheng Shang Yan-Li Xia Song-yang |
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| Affiliation: | College of Food and Pharmacology,Zhejiang Ocean University(Zhoushan 316000) |
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| Abstract: | With back muscle samples of yellow tuna as study objects,the effect of frozen storage of different temperatures(-18 ℃,-25 ℃,-55 ℃) on color change(a*values)、metmyoglobin and TBA of tuna were studied.The results showed that with the time of frozen storage extending,a* values had the intention of decreasing and metmyoglobin,TBA values increased;as the storage temperature changed,the a* values of metmyoglobin had a wide change range(p<0.05).But the lower the frozen temperature was,the less the extention changed. |
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| Keywords: | tuna frozen storage color stability metmyoglobin fat oxidation |
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