CAJ | 학술논문

采用质构仪的TPA模式对冻藏金枪鱼肌肉的硬度、弹性、凝聚性等进行测试，并研究Nisin生物保鲜剂对其质构的影响。结果表明，在-18℃的冻藏条件下，随着贮藏时间的增加，金枪鱼肌肉质构的硬度、弹性和凝聚性均呈不同程度的下降趋势， Nisin保鲜液能减少其硬度、弹性和凝聚性的下降，其中0.4 g/L的Nisin 保鲜液效果最好。同时研究了金枪鱼肌肉的 a*值和TVB-N值的变化，结果表明， Nisin保鲜液能适当延长冻藏金枪鱼的保鲜期，其最适浓度为0.4 g/L。
채용질구의적TPA모식대동장금창어기육적경도、탄성、응취성등진행측시，병연구Nisin생물보선제대기질구적영향。결과표명，재-18℃적동장조건하，수착저장시간적증가，금창어기육질구적경도、탄성화응취성균정불동정도적하강추세， Nisin보선액능감소기경도、탄성화응취성적하강，기중0.4 g/L적Nisin 보선액효과최호。동시연구료금창어기육적 a*치화TVB-N치적변화，결과표명， Nisin보선액능괄당연장동장금창어적보선기，기최괄농도위0.4 g/L。
Texture analyzer TPA mode was used to test frozen tuna's muscle hardness, elasticity and coherency, and researched Nisin biological preservative's effect for texture.Results suggested that under-18 ℃ frozen condition, tuna's muscle texture hardness, elasticity and coherency descended with different degree when store time increased while Nisin preservative can reduce its hardness, elasticity and coherency descending, and 0.4 g/L Nisin preservative's effect was the best.Meanwhile, tuna muscle's a* value and TVB-N value and organoleptic value changed.It turned out that Nisin preservative can prolong store period and best concentration was 0.4 g/L.