摘要
通过测定不同浓度的3种保鲜剂处理金枪鱼背肌的K值、TVB-N值、高铁肌红蛋白含量与色差,以比较壳聚糖、茶多酚以及山梨酸钾3种保鲜剂对金枪鱼鲜度的影响,并得出各自最佳的保鲜浓度。结果表明:山梨酸钾、壳聚糖、茶多酚均对金枪鱼背肉有保鲜作用,最佳保鲜浓度分别为7、15、6 g/L。
In order to provide technical supports for keeping tuna fresh for long-time transportation, the effects of three preservation agents, chitosan, tea polyphenols and potassium sorbate, on the preservation of tuna dorsal muscle during frozen storage were studied in this paper by determining the K value, TVB-N value, met-myoglobin content and chromatic aberration. The results showed that all the three preservation agents, potassium sorbate, chitosan and tea polyphenots, played positive role in keeping tuna meat fresh, and the best concentrations of them were 7 g/L, 15 g/L and 6 g/L, respectively.
出处
《广东农业科学》
CAS
2015年第6期91-96,共6页
Guangdong Agricultural Sciences
基金
广东省海洋渔业科技推广专项(A201201I01)
广东省科技计划项目(2012B020312003)
农业部财政重大专项(NFZX2013)
工信部高技术船舶科研项目(DC132101)
关键词
金枪鱼
保鲜剂
保鲜
品质
tuna
preservation agent
keeping fresh
product quality
