金枪鱼富含蛋白质和多不饱和脂肪酸,是主要的深海商品食用鱼。为减少其营养流失和品质下降,捕捞后需立即进行冷冻保存。因此,为了提高金枪鱼的食用品质,冷冻金枪鱼的解冻工艺成为影响金枪鱼产业发展的关键技术。为探究不同解冻方式对金枪鱼品质的影响,从持水性、色泽、质地、抗氧化性、新鲜度和微观结构等方面对3种解冻方式（盐水解冻,ST；冷藏解冻,RT；低压静电场解冻,LV）进行了比较研究。结果表明,解冻方式对金枪鱼品质有显著影响。ST组可更好地保持金枪鱼肉的持水性（79.878%±3.913%）和新鲜度[（8.750±0.495） mg/100 g]。但ST组具有较高的氧化水平和微观结构损伤。RT组在色泽、质地和氧化抑制作用方面显著优于ST组；但RT组解冻损失率高、新鲜度差。相比于其他两种解冻方式,LV组能够更好地保持金枪鱼肉的色泽、质地、新鲜度[（8.367±0.404） mg/100 g]和持水性（77.827%±0.215%）,并可有效抑制金枪鱼解冻过程中的脂质和蛋白质氧化水平,微观结构损伤最小。综上所述,低压静电场解冻可较好的保持金枪鱼肉品质。本文为提升冷冻鱼类产品的解冻品质提供了理论依据和实践探索。

Tuna is rich in protein and polyunsaturated fatty acids and is a major deep-sea commercial food fish. It is frozen and preserved immediately after catching to reduce its nutrient loss and quality degradation. Therefore, to improve the edible quality of tuna, the thawing process of frozen tuna has become a key technology affecting the development of the tuna industry. To investigate the effects of different thawing methods on the quality of tuna, a comparative study of three thawing methods (salt-water thawing, ST； refrigerated thawing, RT； and low-voltage electrostatic field thawing, LV) in terms of water-holding, color, texture, antioxidant properties, freshness, and microstructure was carried out in this paper. The results showed that the thawing method significantly affected the quality of tuna. The ST group could better maintain the water holding capacity (79.878%±3.913%) and freshness [(8.750±0.495) mg/100 g] of tuna meat and effectively reduce the thawing time. However, the ST group had higher levels of oxidation and microstructural damage. The RT group was significantly better than the ST group regarding color, texture, and oxidation inhibition； however, the RT group had a high thawing loss rate and poor freshness. Compared with the other two thawing methods, the LV group can better maintain the color, texture, freshness [(8.367±0.404) mg/100 g], and water-holding capacity (77.827%±0.215%) of the tuna meat, and it can effectively inhibit the oxidation of lipids and proteins during the thawing process of tuna. At the same time, the LV group showed the smallest damage to the microstructure. In conclusion, low-voltage electrostatic field thawing can maintain tuna meat quality better. This paper provides the theoretical basis and practical exploration for improving the thawing quality of frozen fish products.

TS254.4

上海农产品保鲜加工工程技术研究中心项目(19DZ2251600);上海市农产品保鲜加工专业技术服务平台项目(21DZ2292200);上海市科委“创新行动计划”国际合作计划项目(073907003)