|
|
|
| Pressurized Gas Thawing for Improved Quality of Frozen Tuna during Subsequent Storage |
| LIU Meng, SHI Zhijia*, YANG Zhen, GONG Hui, CHEN Wenhua, WANG Shouwei |
| China Meat Research Centre, Beijing Academy of Food Sciences, Beijing 100068, China |
|
|
|
|
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.
|
|
|
|
|
|
|
|
|
