不同致死方法和微冻处理对罗非鱼保鲜特性的影响  

Effects of Different Lethal Methods and Partial Freezing Treatment on Fresh-keeping Properties of Tilapia

作　　者：杨光[1] 郭娟[2] 林向东[2] 

机构地区：[1]海南大学海洋学院,海南海口570228 [2]海南大学食品学院,海南海口570228

出　　处：《食品科学》2009年第16期278-281,共4页Food Science

基　　金："十一五"国家科技支撑计划项目(2007BAD76B06);海南省热带水生生物技术重点实验室开放基金项目(shkfjj0525)

摘　　要：研究用不同方法致死罗非鱼对其鱼体新鲜度的影响及在微冻状态下新鲜度的变化,并探讨罗非鱼在微冻状态下部分物性指标。结果表明:罗非鱼鱼体的初始冻结点为-1.5℃,0℃冰水激死的时间为30min;冰水激死法可延长罗非鱼进入僵硬期的时间,有利于罗非鱼新鲜度的保持;用电导率法测定罗非鱼鱼体的冻结点具有准确、快速、简便的特点。This study investigated the effects of different lethal methods on the freshness of tilapia, and discussed the freshness changes and part of physical properties of tilapia in a state of partial freezing. The results showed that the initial freezing point of tilapia was - 1.5 ℃. The lethal time of tilapia kept in 0 ℃ ice water was 30 min, and this method could prolong the time required to enter rigidity period, which was beneficial to the fresh-keeping of tilapia. This study demonstrates that conductivity method is an accurate, rapid and convenient method for measuring freezing point.

关 键 词：罗非鱼 微冻 物性 电导率 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]