| 3种保鲜剂对金枪鱼冻藏品质的影响 |
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| 引用本文： | 杨少玲,于 刚,戚 勃,等.3种保鲜剂对金枪鱼冻藏品质的影响[J].广东农业科学,2015,42(6):88-90. |
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| 作者姓名： | 杨少玲 于 刚 戚 勃 等 |
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| 作者单位： | 1. 中国水产科学研究院南海水产研究所/农业部水产品加工重点实验室/国家水产品加工技术研发中心,广东广州,510300
2. 正大食品(河南)有限公司,河南郑州,450000 |
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| 基金项目： | 广东省海洋渔业科技推广专项，广东省科技计划项目，农业部财政重大专项，工信部高技术船舶科研项目 |
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| 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、6g/L.
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| 关 键 词： | 金枪鱼 保鲜剂 保鲜 品质 |
Effects of three preservation agents on quality
of tuna during frozen storage |
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| YANG Shao-ling,YU Gang,QI Bo,ZHANG Hong-jie,YANG Xian-qing,ZHANG Peng.Effects of three preservation agents on quality
of tuna during frozen storage[J].Guangdong Agricultural Sciences,2015,42(6):88-90. |
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| Authors: | YANG Shao-ling YU Gang QI Bo ZHANG Hong-jie YANG Xian-qing ZHANG Peng |
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| Abstract: | 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 polyphenols, 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. |
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| Keywords: | tuna preservation agent keeping fresh product quality |
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