物理场辅助解冻对蓝鳍金枪鱼肌肉品质及肌红蛋白特性的影响

刘俊兰; 徐愉聪; 王雯瑄; 栾宏伟; 步营; 朱文慧; 李学鹏

doi:10.12187/2026.04.003

物理场辅助解冻对蓝鳍金枪鱼肌肉品质及肌红蛋白特性的影响

渤海大学食品科学与工程学院/生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心, 辽宁锦州 121013

作者简介: 刘俊兰(2001—),女,辽宁省辽阳市人,渤海大学硕士研究生,主要研究方向为水产品加工与贮藏。E-mail: liujl6924@163.com;

通讯作者: 步营,buying130@126.com

基金项目: 辽宁省自然科学基金面上项目(2023-MS-297)
辽宁省教育厅基本科研项目面上项目(LJKMZ20221486)
中图分类号: TS254.4

Effects of physical field-assisted thawing on muscle quality and myoglobin characteristic of Thunnus maccoyii

College of Food Science and Engineering/National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou 121013, China

Corresponding author: BU Ying, buying130@126.com

Received Date: 2025-06-26
Accepted Date: 2025-09-12

CLC number: TS254.4

摘要: 【目的】提高冷冻金枪鱼类产品的解冻品质。【方法】以冷冻蓝鳍金枪鱼为研究对象,采用冷藏解冻(CST)、微波解冻(MT)、磁场解冻(MFT)和低压静电场解冻(LEFT)这4种方式对其进行解冻,考查其持水能力、水分分布、色泽、肌红蛋白氧化还原物质、质构特性、新鲜度、挥发性风味化合物等的变化。【结果】 CST处理组的品质劣变最为严重,蒸煮损失率、离心损失率和解冻损失率均显著高于其他处理组,高铁肌红蛋白占比高达31.93%,硫代巴比妥酸(TBA)值和TVB-N含量分别为0.19 mg MDA/kg和0.185 9 mg/g,2-戊酮相对浓度较高,同时肌红蛋白氧化程度最高,α-螺旋含量(19.83%)较低,不利于肌红蛋白二级结构的稳定性。MT处理组可以更好地维持金枪鱼的色泽,其a^*/b^*(2.97)显著高于其他处理组,但因其具有加热不均匀的特点,导致其水分分布不均匀且肌肉组织的持水能力较差,肌红蛋白的氧化变性程度较为严重。MFT能抑制大冰晶的形成,可以显著维持金枪鱼的持水能力和质构特性,其硬度(566.73 g)和咀嚼性(228.98 mJ)均显著高于其他处理组,且总巯基含量最高(277.05 nmol/mg),在一定程度上可抑制肌红蛋白的氧化变性。LEFT处理组的综合品质保持最佳,持水能力较好,不易流动水占比高达97.33%,TVB-N含量(0.157 2 mg/g)最低,粒径(199.95 nm)最小,溶解度(84.37%)最高,能有效降低肌红蛋白氧化变性程度;紫外吸收光谱和内源荧光光谱均具有最高的吸收峰,能更好地维持肌红蛋白三级结构的稳定性,且肌肉组织完整性良好。此外,4个处理组中共鉴定出70种挥发性风味化合物,主要是醛类、酯类、醇类、酮类等化合物。【结论】 LEFT在抑制肌红蛋白氧化变性、维持新鲜度和肌肉组织完整性等方面具有明显优势,可作为提高蓝鳍金枪鱼解冻品质的有效手段。
- 蓝鳍金枪鱼 /
- 物理场辅助解冻 /
- 肌肉品质 /
- 肌红蛋白特性
Abstract: 【Objective】 To improve the thawing quality of frozen bluefin tuna products.【Methods】 Frozen Thunnus maccoyii was used as the research material and thawed by four methods: cold storage thawing (CST), microwave thawing (MT), magnetic field thawing (MFT) and low-voltage electrostatic field thawing (LEFT). The changes in water-holding capacity, water distribution, color, myoglobin redox substances, textural properties, freshness and volatile flavor compounds were systematically investigated.【Results】 The CST group exhibited the most serious quality deterioration, and its cooking loss rate, centrifugal loss rate and thawing loss rate were significantly higher than those of other groups (P<0.05). The proportion of methemoglobin reached up to 31.93%, the thiobarbituric acid (TBA) value and total volatile basic nitrogen (TVB-N) content were 0.19 mg MDA/kg and 0.185 9 mg/g, respectively, with a relatively high relative concentration of 2-pentanone. Meanwhile, the CST group showed the highest myoglobin oxidation degree and a low α-helix content (19.83%), which was unfavorable to the stability of myoglobin secondary structure. The MT group better maintained the color of Thunnus maccoyii, and its a^*/b^* value (2.97) was significantly higher than that of other groups. However, the uneven heating of MT treatment led to inhomogeneous water distribution and poor water-holding capacity of muscle tissue, accompanied by severe oxidative denaturation of myoglobin. MFT could inhibit the formation of large ice crystals and significantly maintain the water-holding capacity and textural properties of Thunnus maccoyii. The hardness (566.73 g) and chewiness (228.98 mJ) of the MFT group were significantly higher than those of other groups, and its total sulfhydryl content was the highest (277.05 nmol/mg), which could inhibit the oxidative denaturation of myoglobin to a certain extent. The LEFT group showed the optimal overall quality maintenance with favorable water-holding capacity, and the proportion of immobilized water reached up to 97.33%. It had the lowest TVB-N content (0.157 2 mg/g), the smallest particle size (199.95 nm) and the highest solubility (84.37%), which effectively reduced the oxidative denaturation degree of myoglobin. Moreover, both the ultraviolet absorption spectrum and intrinsic fluorescence spectrum of myoglobin in the LEFT group presented the highest absorption peaks, contributing to better stability of myoglobin tertiary structure and intact muscle tissue. In addition, 70 volatile flavor compounds were identified in the four treatment groups, mainly including aldehydes, esters, alcohols and ketones.【Conclusion】 LEFT has obvious advantages in inhibiting myoglobin oxidative denaturation, maintaining freshness and muscle tissue integrity, and can be used as an effective strategy to improve the thawing quality of Thunnus maccoyii.
- Thunnus maccoyii /
- physical field-assisted thawing /
- muscle quality /
- myoglobin characteristic
1. [1]
  WANG X Y,XIE J,CHEN X J.Differences in lipid composition of Bigeye tuna (Thunnus obesus)during storage at 0 ℃and 4 ℃[J].Food Research International,2021,143:110233.
2. [2]
  SUN Y,LUO W W,HE M X,et al.Effects of different thawing methods on the physicochemical properties and myofibrillar protein characteristics of Litopenaeus vannamei[J].LWT-Food Science and Technology,2024,192:115668.
3. [3]
  JIANG J B,ZHANG L Y,YAO J B,et al.Effect of static magnetic field assisted thawing on physicochemical quality and microstructure of frozen beef tenderloin[J].Frontiers in Nutrition,2022,9:914373.
4. [4]
  万海伦,应晓国,赵波,等.不同解冻方式对生食鱼片解冻品质的影响[J].食品科学,2022,43(15):227-235.
  WAN H L,YING X G,ZHAO B,et al.Effects of different thawing methods on the quality of sashimi[J].Food Science,2022,43(15):227-235.
5. [5]
  吴小桥,毛爽,阴鑫烨,等.物理解冻技术在肉类及其制品中的应用研究进展[J].粮食与油脂,2025,38(1):6-11
  ,16. WU X Q,MAO S,YIN X Y,et al.Research progress on the application of physical thawing technology in meat and its products[J].Cereals & Oils,2025,38(1):6-11,16.
6. [6]
  MOHSENPOUR M,NOURANI M,ENTESHARY R.Effect of thawing under an alternating magnetic field on rainbow trout (Oncorhynchus mykiss) fillet characteristics[J].Food Chemistry, 2023,402,134255.
7. [7]
  SHI R,SUN Z Q,YU X M,et al.Effect of magnetic field-assisted thawing on the quality and microstructure of Portunus trituberculatus meat[J].Food Research Interna-tional,2025,202:115722.
8. [8]
  ZHANG Y L,LIU G S,XIE Q W,et al.A comprehensive review of the principles,key factors,application,and assessment of thawing technologies for muscle foods[J].Comprehensive Reviews in Food Science and Food Safety,2023,22(1):107-134.
9. [9]
  FEI L F,MA Z,YUE A D,et al.Effect of low-voltage electrostatic field-assisted partial freezing on large yellow croaker protein properties and metabolomic analysis during storage[J].Journal of the Science of Food and Agriculture,2024,104(4):2359-2371.
10. [10]
  QIAN S Y,LI X,WANG H,et al.Effects of low voltage electrostatic field thawing on the changes in physicochemical properties of myofibrillar proteins of bovine Longissimus dorsi muscle[J].Journal of Food Engineering,2019,261:140-149.
11. [11]
  仝潇洋,张怡,刘宝林,等.不同解冻方式对金枪鱼品质特性的影响[J].上海海洋大学学报,2024,33(5):1283-1291.
  TONG X Y,ZHANG Y,LIU B L,et al.Effect of different thawing methods on the quality characteristics of tuna[J].Journal of Shanghai Ocean University,2024,33(5):1283-1291.
12. [12]
  LI X X,SUN P,MA Y Y,et al.Effect of ultrasonic thawing on the water holding capacity,physico-chemical properties,and structure of frozen tuna fish (Thunnus tonggol) myofibrillar proteins[J].Journal of the Science of Food and Agriculture,2019,99:5081-5093.
13. [13]
  MA Y Y,LI X X,SUN P,et al.Effect of ultrasonic thawing on gel properties of tuna myofibrillar proteins[J].Journal of Food Processing and Preservation,2022,46:e16268.
14. [14]
  ZHU W H,GUO H F,HAN M L,et al.Evaluating the effects of nanoparticles combined ultrasonic-microwave thawing on water holding capacity,oxidation,and protein conformation in jumbo squid (Dosidicus gigas)mantles[J].Food Chemistry,2023,402:134250.
15. [15]
  NIAN R,WANG Y,XIONG X F,et al.Effects of magnetic field-assisted thawing on the physicochemical properties of blueberries[J].Journal of the Science of Food and Agriculture,2025,105(11):6106-6114.
16. [16]
  LI W Z,XU Y C,LIU J L,et al.Effect of plasma-activated water combined with low-voltage electric field-assisted thawing on the quality and protein structure of spotted sea bass[J].Food Chemistry,2025,29:102776.
17. [17]
  步营,何圣琪,王飞,等.珍珠龙胆石斑鱼无水保活过程中肌肉品质变化及近红外光谱模型的构建[J].中国食品学报,2023,23(7):392-402.
  BU Y,HE S Q,WANG F,et al.Quality changes and near-infrared model construction of pearl gentian grouper during waterless preservation[J].Journal of Chinese Institute of Food Science and Technology,2023,23(7):392-402.
18. [18]
  ZHOU J Q,SUN Q X,WEI S,et al.Changes in microstructure,quality and water distribution of golden pompano (Trachinotus ovatus)muscles subjected to magnetic field-assisted immersion freezing during long-term frozen storage[J].Journal of Food Engineering,2023,354:111566.
19. [19]
  步营,周洋,韩梦琳,等.没食子酸对蓝鳍金枪鱼肌肉品质及肌红蛋白构象的影响[J].食品科学技术学报,2024,42(6):79-90.
  BU Y,ZHOU Y,HAN M L,et al.Effect of gallic acid on muscle quality and myoglobin conformation in bluefin tuna[J].Journal of Food Science and Technology,2024,42(6):79-90.
20. [20]
  THIANSILAKUL Y,BENJAKUL S,RICHARDS M P.Isolation,characterisation and stability of myoglobin from Eastern little tuna (Euthynnus affinis)dark muscle[J].Food Chemistry,2011,124(1):254-261.
21. [21]
  王艺月.低温等离子体对生鲜草鱼肉冷杀菌保鲜效能和肌原纤维蛋白理化特性的影响[D].南京:南京农业大学,2021. WANG Y Y.Effect of cold plasma sterilization and preservation efficiency of fresh fish and physicochemical properties of myofibrillary protein[D].Nanjing:Nanjing Agricultural University,2021.
22. [22]
  徐愉聪,何圣琪,栾宏伟,等.硒代蛋氨酸对珍珠龙胆石斑鱼肌原纤维蛋白体外消化特性的影响[J].轻工学报,2025,40(4):20-29.
  XU Y C,HE S Q,LUAN H W,et al.Effects of selenomethionine on the in vitro digestibility of myofibrillar proteins in pearl gentian grouper[J].Journal of Light Industry,2025,40(4):20-29.
23. [23]
  朱文慧,郭慧芳,单春雨,等.微波纳米解冻对秘鲁鱿鱼保水性和蛋白结构的影响[J].中国食品学报,2022,22(8):145-152.
  ZHU W H,GUO H F,SHAN C Y,et al.Effects of microwave nanoparticles thawing on water holding capacity and protein structure of jumbo squid(Dosidicus gigas)[J].Journal of Chinese Institute of Food Science and Technology,2022,22(8):145-152.
24. [24]
  朱文慧,郭慧芳,王雯瑄,等.解冻介质对秘鲁鱿鱼持水性、蛋白氧化和结构的影响[J].中国食品学报,2024,24(3):130-138.
  ZHU W H,GUO H F,WANG W X,et al.Effects of thawing media on the water holdingcapacity,protein oxidation and structure of jumbo squid(Dosidicus gigas)[J].Journal of Chinese Institute of Food Science and Technology,2024,24(3):130-138.
25. [25]
  LI Y,BU Y,GUO H F,et al.The drip loss inhibitory mechanism of nanowarming in jumbo squid (Dosidicus gigas)mantles:protein structure and molecular dynamics simulation[J].Journal of the Science of Food and Agriculture,2022,102(10):4313-4321.
26. [26]
  WANG W X,BU Y,LI W Z,et al.Effects of nano freezing-thawing on myofibrillar protein of Atlantic salmon fillets:protein structure and label-free proteomics[J].Food Chemistry,2024,442:138369.
27. [27]
  XU Z L,ZHAO X,YANG W H,et al.Effect of magnetic nano-particles combined with multi-frequency ultrasound-assisted thawing on the quality and myofibrillar protein-related properties of salmon (Salmo salar)[J].Food Chemistry,2024,445:138701.
28. [28]
  ZHAO X,WU J E,CHEN L,et al.Effect of vacuum impregnated fish gelatin and grape seed extract on metabolite profiles of tilapia (Oreochromis niloticus)fillets during storage[J].Food Chemistry,2019,293:418-428.
29. [29]
  AMIRI A,MOUSAKHANI-GANJEH A,SHAFIEKHANI S,et al.Effect of high voltage electrostatic field thawing on the functional and physicochemical properties of myofibrillar proteins[J].Innovative Food Science & Emerging Technologies,2019,56:102191.
30. [30]
  PALANISAMY S,SINGH A,ZHANG B,et al.Effects of polyphenols in combination with L-cysteine/L-ascorbic acid:myoglobin redox state,color and quality of refrigerated longtail tuna (Thunnus tonggol)slices[J].Food Chemistry,2025,465(Pt 1):141983.
31. [31]
  WANG W X,LI W Z,BU Y,et al.Nano freezing-thawing of Atlantic salmon fillets:impact on thermodynamic and quality characteristics[J].Foods,2023,12(15):2887.
32. [32]
  BU Y,HAN M L,TAN G Z,et al.Changes in quality characteristics of southern bluefin tuna (Thunnus maccoyii)during refrigerated storage and their correlation with color stability[J].LWT-Food Science and Technology,2022,154:112715.
33. [33]
  ZAREIAN M,TYBUSSEK T,SILCOCK P,et al.Interrelationship among myoglobin forms,lipid oxidation and protein carbonyls in minced pork packaged under modified atmosphere[J].Food Packaging and Shelf Life,2019,20:100311.
34. [34]
  ZHU W H,TAN G Z,HAN M L,et al.Evaluating the effects of plasma activated slightly acidic electrolyzed water on bacterial inactivation and quality attributes of Atlantic salmon fillets[J].Innovative Food Science & Emerging Technologies,2023,84:103286.
35. [35]
  SHEN X J,GU J H,JIANG X,et al.Effect of different thawing methods on the quality of yellowtail (Seriola quinqueradiata)fillets[J].International Journal of Food Science and Technology,2024,59(8):5389-5397.
36. [36]
  PARK M H,KIM M.Effects of thawing conditions on the physicochemical and microbiological quality of thawed beef[J].Preventive Nutrition and Food Science,2024,29(1):80-86.
37. [37]
  AMIRI A,SHARIFIAN P,MORAKABATI N,et al.Modification of functional,rheological and structural characteristics of myofibrillar proteins by high-intensity ultrasonic and papain treatment[J].Innovative Food Science & Emerging Technologies,2021,72:102748.
38. [38]
  TAN G Z,NING Y,SUN C N,et al.Effects of plasma-activated slightly acidic electrolyzed water on salmon myofibrillar protein:insights from structure and molecular docking[J].Food Chemistry,2024,22:101389.
39. [39]
  ZHANG Y M,ERTBJERG P.On the origin of thaw loss:relationship between freezing rate and protein denaturation[J].Food Chemistry,2019,299:125104.
40. [40]
  ZOU Y,YANG H,ZHANG M H,et al.The influence of ultrasound and adenosine 5’-monophosphate marination on tenderness and structures of myofibrillar proteins of beef[J].Asian-Australasian Journal of Animal Sciences,2019,32(10):1611-1620.
1. [1]
  赵莹 , 卢晨曦 , 林颖 , 刘玉欣 . 不同冻结方式对鲍鱼肌肉品质的影响. 轻工学报, 2025, 40(6): 31-42,53. doi: 10.12187/2025.06.004
2. [2]
  尹思睿 , 冯娇 , 杨晓宇 , 李良 . 植物蛋白复配对植物肉品质的影响. 轻工学报, 2024, 39(5): 18-28. doi: 10.12187/2024.05.003
3. [3]
  丁心成 , 孙瑞杰 , 贾士儒 , 侯颖 . 异源表达透明颤菌血红蛋白结合调控策略提高全细胞催化合成苯乳酸产量的研究. 轻工学报, 2026, 41(1): 69-80. doi: 10.12187/2026.01.007
4. [4]
  赵悦 , 闫清泉 , 李玲玉 , 司阔林 , 宗学醒 . 钙螯合盐对牛奶-豌豆双蛋白再制干酪品质的影响. 轻工学报, 2024, 39(5): 1-8. doi: 10.12187/2024.05.001
5. [5]
  李杉 , 姜千一 , 孙冰华 , 温纪平 , 王晓曦 . 麦麸糊粉层粉对面团及手抓饼品质特性的影响. 轻工学报, 2024, 0(0): -.
6. [6]
  钟昕怡 , 陈紫麟 , 骆勇 , 汪高玮 , 王周利 , 赵子丹 , 李鸣雷 . 香菇-大球盖菇复合饼干研制及其品质特性分析. 轻工学报, 2024, 39(6): 27-36. doi: 10.12187/2024.06.004
7. [7]
  吕金羚 , 傅亮 , 陈永生 . 红茶-花生蛋白复合饮品工艺优化及其营养特性研究. 轻工学报, 2024, 0(0): -.
8. [8]
  吕金羚 , 傅亮 , 陈永生 . 红茶-花生蛋白复合饮品工艺优化及其营养特性研究. 轻工学报, 2024, 39(5): 9-17. doi: 10.12187/2024.05.002
9. [9]
  张轩 , 韩小贤 , 李力 , 马森 . 小麦抗冻蛋白对冻融循环过程中淀粉结构和理化特性的影响. 轻工学报, 2026, 41(2): 40-50. doi: 10.12187/2026.02.004
10. [10]
  李杉 , 姜千一 , 孙冰华 , 温纪平 , 王晓曦 . 麦麸糊粉层粉对混合粉、面团及手抓饼品质特性的影响. 轻工学报, 2024, 39(6): 18-26. doi: 10.12187/2024.06.003
11. [11]
  程传玲 , 杨淑萌 , 李洪涛 , 管仕栓 , 于存峰 , 黎桂豪 , 郑力文 , 张新龙 . 重加里料结合高温烘焙对山东低次烟叶理化特性及感官品质的影响. 轻工学报, 2026, 41(2): 78-88. doi: 10.12187/2026.02.007
12. [12]
  崔冰冰 , 周彦芳 , 朱宸言 , 李可 , 陈博 , 杜曼婷 , 赵电波 , 白艳红 . 等离子体活化水处理对类PSE鸡肉分离蛋白氧化和消化特性的影响. 轻工学报, 2025, 40(6): 20-30. doi: 10.12187/2025.06.003
13. [13]
  徐愉聪 , 何圣琪 , 栾宏伟 , 步营 , 朱文慧 , 励建荣 , 李学鹏 . 硒代蛋氨酸对珍珠龙胆石斑鱼肌原纤维蛋白体外消化特性的影响. 轻工学报, 2025, 0(0): -.
14. [14]
  望运滔 , 郭秀琴 , 王昱 , 李胜杰 , 栗俊广 , 陈博 , 白艳红 . 甲壳素颗粒与原花青素协同改善低盐条件下肌原纤维蛋白乳液凝胶的凝胶特性研究. 轻工学报, 2025, 40(3): 28-37. doi: 10.12187/2025.03.004
15. [15]
  徐愉聪 , 何圣琪 , 栾宏伟 , 步营 , 朱文慧 , 励建荣 , 李学鹏 . 硒代蛋氨酸对珍珠龙胆石斑鱼肌原纤维蛋白体外消化特性的影响. 轻工学报, 2025, 40(4): 20-29. doi: 10.12187/2025.04.003
16. [16]
  张嫚 , 张国治 , 张康逸 , 何梦影 . 超声辅助酶解法制备小麦ACE抑制肽及其稳定性研究. 轻工学报, 2024, 0(0): -.
17. [17]
  张嫚 , 张国治 , 张康逸 , 何梦影 . 超声辅助酶解法制备小麦ACE抑制肽及其稳定性研究. 轻工学报, 2024, 39(5): 29-39. doi: 10.12187/2024.05.004
18. [18]
  叶政宏 , 姬会福 , 段鹍 , 杨琦 , 翁嘉凯 , 顾甲甲 , 邵惠芳 , 丁美宙 . 梗签含量和尺寸对卷烟物理指标影响及预测研究. 轻工学报, 2026, 0(0): -.
19. [19]
  叶政宏 , 姬会福 , 段鹍 , 杨琦 , 翁嘉凯 , 顾甲甲 , 邵惠芳 , 丁美宙 . 梗签含量和尺寸对卷烟物理指标的影响及预测研究. 轻工学报, 2026, 41(4): 94-103. doi: 10.12187/2026.04.009
20. [20]
  李亮辉 , 徐芳 , 邓曦 , 吴艺圆 , 林少玲 . 姜黄素-酪胺共晶介导的光动力技术对冷藏三文鱼的保鲜作用. 轻工学报, 2026, 0(0): -.

点击查看大图

计量

PDF下载量: 4
文章访问数: 390
引证文献数: 0

通讯作者: 陈斌, bchen63@163.com

1.
沈阳化工大学材料科学与工程学院沈阳 110142

物理场辅助解冻对蓝鳍金枪鱼肌肉品质及肌红蛋白特性的影响

作者简介: 刘俊兰(2001—),女,辽宁省辽阳市人,渤海大学硕士研究生,主要研究方向为水产品加工与贮藏。E-mail: liujl6924@163.com;

通讯作者: 步营,buying130@126.com

Effects of physical field-assisted thawing on muscle quality and myoglobin characteristic of Thunnus maccoyii

Corresponding author: BU Ying, buying130@126.com

计量

通讯作者: 陈斌, bchen63@163.com

物理场辅助解冻对蓝鳍金枪鱼肌肉品质及肌红蛋白特性的影响

作者简介:刘俊兰(2001—),女,辽宁省辽阳市人,渤海大学硕士研究生,主要研究方向为水产品加工与贮藏。E-mail: liujl6924@163.com

通讯作者: 步营, buying130@126.com

English Abstract

Effects of physical field-assisted thawing on muscle quality and myoglobin characteristic of Thunnus maccoyii

Corresponding author: BU Ying, buying130@126.com

目录

物理场辅助解冻对蓝鳍金枪鱼肌肉品质及肌红蛋白特性的影响

作者简介: 刘俊兰(2001—),女,辽宁省辽阳市人,渤海大学硕士研究生,主要研究方向为水产品加工与贮藏。E-mail: liujl6924@163.com;

通讯作者: 步营,buying130@126.com

Effects of physical field-assisted thawing on muscle quality and myoglobin characteristic of Thunnus maccoyii

Corresponding author: BU Ying, buying130@126.com

计量

文章相关

通讯作者: 陈斌, bchen63@163.com

物理场辅助解冻对蓝鳍金枪鱼肌肉品质及肌红蛋白特性的影响

作者简介:刘俊兰(2001—),女,辽宁省辽阳市人,渤海大学硕士研究生,主要研究方向为水产品加工与贮藏。E-mail: liujl6924@163.com

通讯作者: 步营, buying130@126.com

English Abstract

Effects of physical field-assisted thawing on muscle quality and myoglobin characteristic of Thunnus maccoyii

Corresponding author: BU Ying, buying130@126.com

目录