| 金枪鱼保鲜方法及其鲜度评价指标研究进展 |
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| 引用本文： | 徐慧文,谢晶.金枪鱼保鲜方法及其鲜度评价指标研究进展[J].食品科学,2014,35(7):258-263. |
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| 作者姓名： | 徐慧文 谢晶 |
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| 作者单位： | 上海水产品加工与保藏工程中心，上海海洋大学食品学院，上海 201306 |
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| 基金项目： | “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) |
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| 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。
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| 关 键 词： | 金枪鱼 保鲜方法 鲜度 评价指标 进展 |
Recent Progress in Preservation Methods and Freshness Evaluation Indexes for Tuna |
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| XU Hui-wen,XIE Jing.Recent Progress in Preservation Methods and Freshness Evaluation Indexes for Tuna[J].Food Science,2014,35(7):258-263. |
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| Authors: | XU Hui-wen XIE Jing |
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| Affiliation: | Shanghai Engineering Research Center of Aquatic Product Processing and Preservation,
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China |
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| Abstract: | Tuna has a delicious taste and is rich in myoglobin. However, it is easily deteriorated by the binding of oxygento its myoglobin. Therefore, the research on preservation methods and freshness evaluation indexes for tuna is of greatsignificance. This paper reviews several current preservation methods such as chilled storage, iced storage, superchilledstorage, frozen storage and controlled atmosphere and summarize freshness evaluation indexes such as physicochemicalindexes, sensory indexes and microbiological indexes. Some existing problems in the preservation of tuna are pointed outalong with hot topics for future research. |
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| Keywords: | tuna preservation method freshness evaluation index progress |
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