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| Effect of Different Modified Atmospheres in Preserving the Quality of Tuna during Thawing and Subsequent Storage |
| LIU Meng, QU Chao, SHI Zhijia*, GONG Hui, YANG Zhen, TAO Rui |
| China Meat Research Centre, Beijing Academy of Food Sciences, Beijing 100068, China |
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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.
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| [1] |
LIU Shujin, SONG Xiangyue, ZOU Penglai, GUO Xiaojia, XIONG Guangquan, WANG Lan, SHI Liu, CHEN Sheng, CHEN Lang, WU Wenjin, WANG Chao. Effect of Different Modified Atmosphere Packaging on Color Protection and Preservation of Chilled Black Goat Meat[J]. Meat Research, 2026, 40(7): 65-72. |
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