运输过程中金枪鱼生鱼片鲜度变化的模拟

根据当前生鱼片的物流运输特点和实际运输条件,控制运输过程中的温度和时间两个因素,分别于-25、4℃和室温条件下模拟运输2、3、4h后,对金枪鱼生鱼片的K值、组胺含量和pH进行测定,结合电子鼻技术综合评定模拟运输过程中金枪鱼生鱼片鲜度的变化情况。实验结果表明,运输过程中温度越低、时间越短尤其是运输温度低于4℃、时间少于3h时,金枪鱼生鱼片的鲜度保持效果越好。

Simulating of variation for the freshness of Tuna Sashimi during transportation

According to the present logistics transport characteristics of sashimi and the local actual transport conditions,the temperature and time these two factors were controlled as variables.The condition of the temperature at-25,4℃ and room temperature and time within 2,3,4h were designed for the further research.The K value,histamine and pH as typical properties,and the electronic nose were also taken as a reference.The result showed that the lower temperature and shorter time could keep freshness better.