不同解冻方式对金枪鱼色泽的影响研究

金枪鱼肉质柔嫩鲜美,营养丰富,多以生鱼片方式食用,其肉质的品质尤其是色泽与解冻方式有着密切关系。通过对几种不同解冻方式的研究比较,测定色差值、高铁肌红蛋白含量、细菌总数3项理化指标,结合鱼肉色泽的感官评价,获得较适合的解冻方法。结果显示,温度梯度解冻-55℃→-25℃下解冻1h后进行加工色泽最好,但不适宜于生产。相比之下,带包装的10℃下的水浴解冻更适于工厂生产需要,且各项指标变化情况也满足金枪鱼生鱼片的加工要求。

Effect of different thawing methods on the color value of tuna

Tuna owns tender and delicious fleshy,rich nutrition,which is usually eaten in the way of sashimi,therefore the nutritional quality,especially the color,is closely related to thawing methods.The paper compared several different thawing methods to obtain the suitable one.In the study,we measured color value,high iron muscle red protein(MetMb),total number of bacteria these there indexes as typical properties,and we also take the sensory evaluation as a reference.The results showed it that gradient temperature thawing way-55 ℃→-25 ℃ after one hour is the best,but it was not suitable for production.In contrast,the water bath thawing in 10 ℃ with package was more suitable for production and each index fulfilled sashimi processing requirements.