摘要
金枪鱼肉鲜味美,富含肌红蛋白,易与氧结合发生变质,因此研究金枪鱼的保鲜方法及其鲜度评价指标意义重大。本文主要介绍了冷藏、冰鲜、微冻、冻藏、气调等金枪鱼的保鲜方法,综合了理化指标、感官指标和微生物指标等金枪鱼的不同鲜度评价指标,并展望了金枪鱼保鲜及鲜度评价方法的研究热点,同时也指出了目前金枪鱼保鲜需注意的一些问题。
Tuna has a delicious taste and is rich in myoglobin.However,it is easily deteriorated by the binding of oxygen to its myoglobin.Therefore,the research on preservation methods and freshness evaluation indexes for tuna is of great significance.This paper reviews several current preservation methods such as chilled storage,iced storage,superchilled storage,frozen storage and controlled atmosphere and summarize freshness evaluation indexes such as physicochemical indexes,sensory indexes and microbiological indexes.Some existing problems in the preservation of tuna are pointed out along with hot topics for future research.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2014年第7期258-263,共6页
Food Science
基金
"十二五"国家科技支撑计划项目(2012BAD38B09)
上海市科委工程中心建设项目(11DZ2280300)
关键词
金枪鱼
保鲜方法
鲜度
评价指标
进展
tuna
preservation method
freshness
evaluation index
progress
