| 张洪杰1,2，于刚2，杨少玲2，杨贤庆2，郝淑贤2，岑剑伟2.船上液氮速冻技术对金枪鱼保鲜质量的影响[J].广东农业科学,2014,41(4):122-125 |
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船上液氮速冻技术对金枪鱼保鲜质量的影响 |
| Effect on the tuna quality with liquid nitrogen quickfreezingtechnology on fishing vessels |
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| DOI： |
| 中文关键词: 金枪鱼 船载液氮速冻技术 品质 |
| 英文关键词: tuna liquid nitrogen quality |
| 基金项目:广东省海洋渔业科技推广专项（A201201I01）；广
东省科技计划项目（2012B020312003） |
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| 摘要点击次数: 1902 |
| 全文下载次数: 672 |
| 中文摘要: |
| 金枪鱼肉质鲜美，营养丰富，但肉质鲜度下降较快。以黄鳍金枪鱼背部肌肉为研究对象，采用在捕捞船
上液氮速冻，再低温冻藏1 个月的方法进行处理，并与两种传统的直接低温冻藏处理方式进行对比（-18益、-55益），
比较冻结过程中温度变化规律的不同以及样品的K 值、TBA、挥发性盐基氮、质构、高铁肌红蛋白和色差、菌落总数
等鲜度和卫生指标的变化差异。结果表明，液氮能够在2 min 内使样品的中心温度迅速降低至-169益，冻结速度是-
18益冻结方式的百余倍，并且用液氮速冻技术处理后的样品各项指标都优于传统的-18益直接冻结，说明液氮速冻方
法对维持金枪鱼的品质起重要作用。 |
| 英文摘要: |
| Tuna meat is tender, delicious, rich in nutrition, but is also apt to deteriorate. To maintain the quality of
tuna, taking back muscle samples of yellow tuna as study object, the use of liquid nitrogen freezing on fishing vessels, and
then storage at low temperature 1 month was compared with 2 traditional direct frozen methods under low temperature.
Variation of temperature during the freezing process, and indicators such as K-value, TBA, volatile basic nitrogen, texture,
high iron Myoglobin and color, total plate count was compared. The results showed that: the center temperature of the
sample in the liquid nitrogen reduced to -169益quickly in 2 min, and the determination of the indicators was better than
conventional direct frozen, which described frozen in liquid nitrogen played an important role for maintaining the quality of
tuna. |
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