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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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