Application of Cold Storage Phase-Change Technology in Cold Chain Logistics of Tuna (Thunnus obesus)
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Abstract:
The aim of this study is to investigate the effects of different cold storage phase-change materials on the quality of tuna in distribution boxes. In this study, stimulation under summer conditions was carried out in the distribution box, with or without ice bags. Pure water, 18.8% (m/V) NaCl, 53.8% (V/V) ethanol, and 29% (m/V) CaCl2 were used separately in ice bags. The temperature in the distribution boxes, the central temperature of the tuna steak, sensory evaluation, and chemical and physical indices were investigated. The results showed that the addition of cold-storage phase-change materials could help maintain high quality of the tuna in the distribution process. The duration for which the quality could be maintained increased with decrease in the phase-change temperature. The tuna steak could keep frozen for 2 h with 18.8% NaCl ice bags, which was suitable for short-time transportation. Tuna steak transported with 46.3% CaCl2 ice bags had the best effect on low-temperature cold storage. It could keep frozen for 5 h, with the central temperature of the tuna steak being only -20.74°C. Its quality was close to that of fresh tuna at the end of the transportation process. The redness, hardness, and chewiness of tuna were 13.61, 3.80 N, and 220.50, respectively, and were higher than those of the other test groups.
