FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (17): 240-246.doi: 10.7506/spkx1002-6630-20190303-026

• Packaging & Storage • Previous Articles     Next Articles

Effects of Thawing in NaCl and CaCl2 Solutions at Different Concentrations on the Quality of Frozen Tuna

YU Wenhui, WANG Jinfeng, XIE Jing   

  1. (1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; 2. Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China; 3. Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai 201306, China; 4. National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai 201306, China)
  • Online:2019-09-15 Published:2019-09-23

Abstract: NaCl and CaCl2 solutions at different concentrations were used to thaw frozen tuna pieces. In order to explore the effects of the thawing methods on tuna quality, the thawing time, color difference, salt soluble protein content and texture were analyzed, and the microstructure of tuna meat after thawing was observed. The results showed that with the increase of salt concentration, the thawing rate and salt infiltration rate increased gradually for each salt. Tuna thawed in 3% CaCl2 had good water retention, desired salt-soluble protein content and texture, and its microstructure was best maintained. To sum up, thawing in 3% CaCl2 had a reduced effect on the quality and could maintain better freshness of tuna.

Key words: tuna, thawing in salt solutions, salt soluble protein, salt infiltration, microstructure

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