Abstract：To reduce its quality deterioration, the quality changes of frozen tuna during thawing and subsequent storage under different modified atmospheres (100% O2, 20% O2 + 80% N2, 60% O2+ 40% N2, 40% O2 + 60% CO2, 20% O2 + 60% CO2 + 20% N2, 40% O2 + 40% CO2 + 20% N2) at 4 ℃ were evaluated by drip loss, pH, chromatic aberration, tenderness, 2-thiobarbituric acid, met-myoglobin concentration, total volatile base nitrogen and total viable count. The results showed that modified atmosphere thawing had a significant on the color of tuna, being conducive to the quality of tuna during storage. When it was thawed and stored under 40% O2 + 60% CO2 atmosphere, the freshness of tuna was best maintained.
刘 梦，曲 超，史智佳，贡 慧，杨 震，陶 瑞. 不同气体比例对金枪鱼气调解冻及贮藏期间保鲜效果的影响[J]. 肉类研究, 2017, 31(3): 12-17.
LIU Meng, QU Chao, SHI Zhijia, GONG Hui, YANG Zhen, TAO Rui. Effect of Different Modified Atmospheres in Preserving the Quality of Tuna during Thawing and Subsequent Storage. Meat Research, 2017, 31(3): 12-17.
