Abstract：In this paper, we examined the effect of modified atmosphere packaging on the K value, pH value and sensory quality of thawed bluefin tuna meat during storage at 4 ℃. The results showed that when the modified atmosphere was CO2:N2 = 60:40 (V/V), the freshness of tuna meat was preserved for the longest period of time (96 h), with no obvious acidification. Under refrigeration conditions, the K value can reflect the sensory quality of blackfin tuna meat with respect to taste and flavor.
贡 慧，杨 震，史智佳，刘 梦，李少鹏，陈文华. 黑鳍生食金枪鱼解冻后不同气体比例气调包装的新鲜度变化[J]. 肉类研究, 2016, 30(3): 20-24.
GONG Hui, YANG Zhen, SHI Zhijia, LIU Meng, LI Shaopeng, CHEN Wenhua. Freshness Changes of Thawed Bluefin Tuna Used for Raw Consumption during Storage in Modified Atmospheres with Different Gas Compositions. Meat Research, 2016, 30(3): 20-24.
