生食金枪鱼肉冷藏过程色泽变化.pdfVIP

网络出版时间：2014-06-13 14:09 网络出版地址：/kcms/detail/11.1759.TS1409.016.html 生食金枪鱼肉冷藏过程色泽变化 * 包海蓉，赵晨，王锡昌 ，程梅，倪晔 (上海海洋大学食品学院，上海201306) 摘 要：对解冻生食黄鳍金枪鱼肉0、2、4、6、8℃冷藏过程中色泽变化进行研究，用高铁肌红蛋白相对 含量、色差等指标评价品质，获得生食金枪鱼肉冷藏色泽变化规律。结果表明：0、2、4、6、8℃冷藏过程 中高铁肌红蛋白相对含量达到50%的时间分别为40、48、24、20、18h，同时与感官评定显著相关（p0.01）。 色泽变化配对T 检验分析表明a* （红度值）和Δ E （色差值）与冷藏温度和时间有较高关联度，温度越高， 色差值变化越大，6、8℃冷藏色差值变化显著，但0℃色差值变化却大于2℃。同时建立了高铁肌红蛋白含 量随时间变化规律的动力学模型，模型符合一级动力学反应方程。冷藏温度对反应速率常数的影响用 Arrhenius 方程描述，有较高的拟合精度。 关键词：生食金枪鱼肉，冷藏，色泽 Color changes of ready-to-eat raw tuna fillets at different cold storage temperatures BAO Hai-rong, ZHAO Chen, WANG Xi-chang*, CHENG Mei, NI Ye （College of Food science and Technology，Shanghai Ocean University，Shanghai 201306，China ） Abstract: The changes of color during cooling storage quality of thawing raw-eaten yellowfin tuna steaks in 0 ℃, 2 ℃, 4℃, 6℃and 8℃were studied. In the process of cooling storage, the relative content of metMb and color difference were tested to evaluate the quality and achieve the law of quality change. The time of the relative content of metMb reached 50% at 0℃, 2 ℃, 4℃, 6℃and 8℃ was 40h, 48h, 24h, 20h and 18h, respectively. And the relative content of metMb had a significant relation with sensory evaluation (p 0.01). Change of color combined with T test showed that a*(redness value) and ΔE (color difference) had higher correlation degree with cooling temperature and time. The higher the tempera