Effect on the tuna quality with liquid nitrogen quickfreezing technology on fishing vessels

Tuna meat is tender, delicious, rich in nutrition, but is also apt to deteriorate. To maintain the quality of tuna, taking back muscle samples of yellow tuna as study object, the use of liquid nitrogen freezing on fishing vessels, and then storage at low temperature 1 month was compared with 2 traditional direct frozen methods under low temperature. Variation of temperature during the freezing process, and indicators such as K-value, TBA, volatile basic nitrogen, texture, high iron Myoglobin and color, total plate count was compared. The results showed that: the center temperature of the sample in the liquid nitrogen reduced to -169益quickly in 2 min, and the determination of the indicators was better than conventional direct frozen, which described frozen in liquid nitrogen played an important role for maintaining the quality of tuna.