Food and Fermentation Industries >

2013 , Vol. 39 >Issue 06: 135 - 140

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2013.06.010

Food and Fermentation Industries

Review on the evaluation of tuna meat color

  • LIAO Ming-tao ,
  • LIU Shu-chen ,
  • LIN Sen-sen ,
  • ZHAO Qiao-ling ,
  • DAI Zhi-yuan
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Online published: 2013-06-25

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Abstract

Methods used to evaluate the meat color of tuna include sensory evaluation,meat surface optical measurement,spectrophotometry,computer vision technology and electron paramagnetic resonance.After illustrating the coloring mechanism of meat,this article summarized the basic principle,the equipment,operation steps,the current situation of application of the methods,as well as the advantages and disadvantages of each method.At last,prospect of the future development was proposed.

Key words： meat color of tuna; myoglobin; coloring mechanism; evaluation methods

Cite this article

LIAO Ming-tao , LIU Shu-chen , LIN Sen-sen , ZHAO Qiao-ling , DAI Zhi-yuan . Review on the evaluation of tuna meat color[J]. Food and Fermentation Industries, 2013 , 39(06) : 135 -140 . DOI: 10.13995/j.cnki.11-1802/ts.2013.06.010

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