|
|
|
| Freshness Changes of Thawed Bluefin Tuna Used for Raw Consumption during Storage in Modified Atmospheres with Different Gas Compositions |
| GONG Hui1, YANG Zhen1, SHI Zhijia1, LIU Meng1, LI Shaopeng2, CHEN Wenhua1,* |
| 1. China Meat Research Centre, Beijing 100068, China; 2. Beiing Beishuijialun Product of Water Co. Ltd., Beijing 100160, China |
|
|
|
|
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.
|
|
|
|
|
|
|
|
|
|
|
