Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai, China.
Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China.
Food Sci Technol Int. 2020 Sep;26(6):475-484. doi: 10.1177/1082013220903148. Epub 2020 Feb 18.
Bigeye tuna () is an important fish species worldwide due to its desirable flavour and rich nutrition. Cold chain logistics is one of the most common methods to store and sell bigeye tuna (). The purpose of this study was to investigate how bigeye tuna () deteriorate during simulated cold chain logistics with fluctuating temperatures by monitoring the quality changes and water distribution. The physical and chemical results showed that the sensory score, texture profile analysis (TPA), and water holding capacity (WHC) decreased, while total volatile basic nitrogen (TVB-N), K value, aerobic plate counts (APC), and psychrotrophic bacterial counts increased with fluctuating temperatures during 132 h. Low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) detection showed that the (trapped water) and proton density decreased, while (free water) decreased initially and then increased, indicating continuous water loss and water migration during storage. Principal component analysis (PCA) revealed that springiness, hardness, chewiness, , and sensory score were correlated with each other ( < 0.05) and the linear combination of quality indicators and transverse relaxation time was established. Besides, temperature fluctuation (batch 3) accelerated the deterioration of bigeye tuna according to the comprehensive score of PCA. Results were based on LF-NMR which can be used to monitor quality changes in a fast non-invasive manner.
大眼金枪鱼（）因其可口的味道和丰富的营养而成为一种重要的全球性鱼类。冷链物流是储存和销售大眼金枪鱼（）最常用的方法之一。本研究旨在通过监测质量变化和水分分布，研究在波动温度下模拟冷链物流中大眼金枪鱼（）的变质情况。理化结果表明，随着波动温度下储存时间的延长，感官评分、质构分析（TPA）和持水能力（WHC）下降，而总挥发性碱性氮（TVB-N）、K 值、需氧平板计数（APC）和嗜冷菌计数增加。低场核磁共振（LF-NMR）和磁共振成像（MRI）检测表明，（结合水）和质子密度降低，而（游离水）先降低后升高，表明在储存过程中持续失水和水分迁移。主成分分析（PCA）表明，弹性、硬度、咀嚼性、和感官评分相互相关（<0.05），并建立了质量指标和横向弛豫时间的线性组合。此外，根据 PCA 的综合评分，温度波动（批次 3）加速了大眼金枪鱼的变质。这些结果基于 LF-NMR，可以快速、非侵入性地监测质量变化。
