Abstract：This research examined the effect of pressurized gas thawing on the quality changes of frozen tuna during thawing and subsequent storage. Three groups were established as follows: pressurized O2 thawing, pressurized CO2 thawing, and atmospheric thawing. After thawing at 4 ℃, all the samples were tray packaged and stored for the measurement of quality changes in terms of drip loss, pH, color parameters, tenderness, thiobarbituric acid reactive substances (TBARs), methmoglobin, total volatile base nitrogen (TVB-N) and total viable count. The results showed that pressurized O2 thawing could maintain the color of tuna, and had little impact on the quality of tuna during storage. Pressurized CO2 thawing could delay the increase of TBARs, inhibit lipid oxidation and retain the nutritional value of tuna during storage.
刘 梦，史智佳，杨 震，贡 慧，陈文华，王守伟. 气体加压解冻对金枪鱼贮藏品质的影响[J]. 肉类研究, 2017, 31(2): 33-37.
LIU Meng, SHI Zhijia, YANG Zhen, GONG Hui, CHEN Wenhua, WANG Shouwei. Pressurized Gas Thawing for Improved Quality of Frozen Tuna during Subsequent Storage. Meat Research, 2017, 31(2): 33-37.
