放血对罗非鱼片色泽的影响  

Effect of bloodletting on color of tilapia fillets

作　　者：郝淑贤[1] 何俊燕[2] 李来好[1] 黄卉[1] 岑剑伟[1] 马海霞[1] 邓建朝[1] 

机构地区：[1]中国水产科学研究院南海水产研究,国家水产品加工技术研发中心,农业部水产品加工重点实验室,广东广州510300 [2]中国热带农业科学院农业机械研究所,广东湛江524091

出　　处：《食品工业科技》2011年第12期149-151,154,共4页Science and Technology of Food Industry

基　　金：国家现代农业产业技术体系(CARS-49);国家农业科技成果转化资金项目(2010GB23260577,2009GB2E200303,2010GB2E000335);广东省科技计划项目(2009A020700004,2008A020100006;2009B020201003);广东省海洋渔业科技推广项目(A200899B02,A200901C01);农业部中央级公益性科研院所基本科研项目(2010YD07)

摘　　要：鱼肉中的色素成分肌红蛋白(Myoglobin,Mb)和血红蛋白(Hemoglobin,Hb)是影响鱼肉色泽的重要因素,在放血充分的情况下,Mb占总色素比例的80%～90%,因此,放血是罗非鱼片加工过程关键操作步骤之一。主要研究放血对罗非鱼片色泽的影响,分析放血处理对色素蛋白及CO结合量的变化。结果表明,放血处理对鱼片暗色肉影响不明显,而普通肉亮度值L*则明显提高,a*和b*显著降低;放血处理的鱼片暗色肉和普通肉总Mb含量略小于未放血的鱼片,高铁肌红蛋白质(met-Mb)含量呈相反趋势;普通肉色素提取液特征吸收峰由407nm红移至412、540、577nm也呈现出明显吸收峰;未放血鱼片暗色肉和普通肉经发色处理后CO含量远高于充分放血后的鱼片。揭示了放血处理对鱼片色泽影响的内在因素,为罗非鱼片加工提供参考依据。Myoglobin（Mb）and Hemoglobin（Hb）in fish muscle make great contribution to cherry-red color of fish meat. Bloodletting was one of the most important process for tilapia fillets,while bloodletting completely accounted for the content of Mb was up to 80%～90%. Whether any influence of bloodletting could be observed to the color,pigment protein and CO content in tilapia fillets was investigated. The result showed that,slight influence were observed on color of dark muscle,while L＊ of dark muscle increased significantly after bloodletting treatment. Content of Mb decreased in both ordinary muscle and dark muscle after bloodletting treatment,in contrast,met-Mb was increasing. A slight red shift from 407nm to 412nm was observed and the absorption peaks appeared at 540nm and 577nm for the ordinary muscle extract without bloodletting. Both dark muscle and ordinary muscle had higher CO content than those treated with bloodletting. The results indicated that bloodletting was quite correlated with color of tilapia fillets,which might aid in reference to tilapia fillets processing.

关 键 词：罗非鱼片 放血 一氧化碳 发色 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]