CO发色对罗非鱼片贮藏过程质量影响  

Effect of CO treatment on quality of tilapia fillets during storage

作　　者：郝淑贤[1] 林婉玲[1] 李来好[1] 邓建朝[1] 杨贤庆[1] 胡晓[1] 魏涯[1] 黄卉[1] 

机构地区：[1]中国水产科学研究院南海水产研究所,农业部水产品加工重点实验室,国家水产品加工技术研发中心,广东广州510300

出　　处：《食品工业科技》2014年第2期286-290,共5页Science and Technology of Food Industry

基　　金：国家现代农业产业技术体系(CARS-49);科技支撑计划项目(2012BAD28B06);广东省科技计划重点项目(2009A020700004);国家农业科技成果转化资金项目(2010GB23260577);广西科学研究与技术开发计划项目(11107005-2);广州市珠江科技新星项目(2012J2200075);中央级公益性科研院所基本科研业务费专项资金(中国水产科学研究院南海水产研究所)资助项目(2012TS22)

摘　　要：以罗非鱼片为研究对象,通过理化、质构及微生物指标分析CO发色处理对鱼片贮藏质量的影响。结果表明,CO发色处理可将鱼片初始pH由6.75降低至6.62左右。冷藏过程中,发色处理后的样品TVB-N值5d内基本保持稳定,较未发色样品延长约2d;未发色和活体发色样品冷藏5d后硬度、粘性、咀嚼性出现明显下降,但传统发色样品在1d以后上述指标就明显下降;活体发色处理使鱼片初始细菌数量降低,并延缓冷藏过程中的变化。冻藏过程中三种处理方式对鱼片各项质量指标影响不显著。The effect of CO color retention on quality of tilapia during storage was studied. The result showed that original pH of fillets treated with CO could be decreased to 6.62. In cold storage condition,TVB-N of tilapia fillets treated with euthanizing method could be retained stable for 5d, which were about 2d more than that of tilapia treated with packaging method. And hardness, adhesiveness and chewiness of fillets treated with CO decreased after 5d cold storage,while for samples untreated with CO showed decreased significantly after the 1d storage period. Euthanizing method induced fillets lower amount of original microbial and inhabited the growth of microbial. Effect of three methods on quality of fillets was not significant during frozen storage.

关 键 词：罗非鱼片 CO发色 活体发色 贮藏 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]