The effects of magnetic nanoparticles combined with microwave or far infrared thawing on the freshness and safety of red seabream (Pagrus major) fillets

被引：32

作者：

Cai, Luyun ^{[1
,2
]}

Dai, Yufei ^{[3
]}

Cao, Minjie ^{[3
]}

机构：

[1] Zhejiang Univ, Ningbo Res Inst, Ningbo 315100, Peoples R China

[2] Zhejiang Univ, Coll Biosyst Engn & Food Sci, Natl & Local Joint Engn Lab Intelligent Food Tech, Hangzhou 310058, Peoples R China

[3] Bohai Univ, Coll Food Sci & Engn, Natl & Local Joint Engn Res Ctr Storage Proc & Sa, Jinzhou 121013, Peoples R China

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2020年 / 128卷

基金：

中国国家自然科学基金; 国家重点研发计划;

关键词：

Red seabream; Magnetic nanoparticles thawing; Microwave thawing; Far infrared thawing; Quality; BIOGENIC-AMINE FORMATION; MOISTURE MIGRATION; VOLATILE AMINES; HIGH-PRESSURE; QUALITY; TRIMETHYLAMINE; FISH; DIMETHYLAMINE; STORAGE; SQUID;

D O I：

10.1016/j.lwt.2020.109456

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effects of magnetic nanoparticles combined with microwave thawing (MNPMT) and magnetic nanoparticles combined with far-infrared thawing (MNPFT) on the freshness and amines content of red seabream fillets were investigated. Four thawing methods were used: microwave thawing (MT), far-infrared thawing (FIRT), magnetic nanoparticles combined with microwave thawing (MNPMT) and magnetic nanoparticles combined with far-infrared thawing (MNPFT). The quality of the fresh sample, the sample after thawing and thawed sample after being stored for 6 h were compared by measuring the freshness indexes such as the volatile amino nitrogen content, thiobarbituric acid content, pH value, total number of viable colonies, and the food safety evaluation indexes such as the formaldehyde, dimethylamine, trimethylamine and putrescine contents. The results showed that MNPFT and MNPMT can maintain better freshness than microwave and far-infrared thawing, and the increase in amines content was significantly inhibited.

引用

页数：9

共 46 条

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