罗非鱼微冻保鲜过程中感官特性的研究  

Study on the Sensory Characteristics of Tilapia in the Process of Freezing Preservation

作　　者：郭利芳[1] 苏鹏 赵勇[1] 王宇鸿[1] 

机构地区：[1]海南职业技术学院,海南海口570216 [2]海南省商业学校,海南海口570100

出　　处：《广东化工》2016年第20期98-98,92,共2页Guangdong Chemical Industry

基　　金：海南省教育厅高等学校科学研究项目(编号:HNKY2014-84)

摘　　要：为探讨罗非鱼的保鲜方法,采用了罗非鱼微冻保鲜(-3^-5℃),对其贮藏过程中感官特性进行分析。结果表明,在微冻前9 d的总分在三级范围:色泽、气味、组织形态、肌肉弹性正常,食用安全;在10~19 d的总分在二级范围:色泽、气味、组织形态、肌肉弹性较正常;20d后的总分在一级范围:色泽、气味、组织形态、肌肉弹性不正常,腐败变质,不能食用。综上,鱼肉微冻保鲜21 d左右与正常冷藏保鲜相比较,从感官角度分析,保鲜时间明显延长。In order to study the preservation method of Tilapia, The freezing and fresh keeping of tilapia was adopted（-3^-5 ℃）, the sensory characteristics were analyzed during the storage. Results show, The total score of 9D was in the range of three level before the micro freeze： Color, odor, organizational form, muscle flexibility, food safety; The total score of 10~19 d in the two level range： Color, odor, organizational form, muscle flexibility is more normal; 20 d after the total score in the first level range： Color, odor, organizational form, muscle elasticity is not normal, corruption, can not eat. Fish in partial freezing of about 21, compared with the normal fresh frozen fish, from the angle of sense analysis significantly prolong the preservation time.

关 键 词：罗非鱼 微冻保鲜 感官特性 

分 类 号：TQ[化学工程]