低盐半干罗非鱼片储藏期间的品质变化  

Quality changes of low salt semi-dry tilapia fillets during the storage period

作　　者：龚丽 刘军 刘秋月[1,3] 高晓敏[1,4] 

机构地区：[1]广东省现代农业装备研究所,广州510630 [2]广东省农产品干燥加工工程重点实验室,广州510630 [3]暨南大学食品科学与工程系,广州510630 [4]中南林业科技大学机电工程学院,长沙410004

出　　处：《食品科技》2017年第1期167-170,共4页Food Science and Technology

基　　金："十二五"农村领域国家科技计划课题(2014BAD04B09-2)

摘　　要：为探究低盐半干罗非鱼片在储藏期间的品质变化,在30℃包装的条件下储藏,定期测定产品TVB-N、p H、酸价等指标,并进行感官评价。结果显示,随着储藏时间的延长,鱼片品质不断下降,逐渐出油、发黏、失去亮度;酸价、TVB-N、TVC等逐渐上升,第15天分别达到32.36 mg/g、76.56 mg/100 g、1.4×1010 cfu/g;p H先降低后快速升高。结论:各指标综合结果表明,在30℃的储藏条件下,半干罗非鱼片的储藏期在(12~15)d之间。In order to explore the quality change of low salt semi-dry tilapia fillet during storage, TVB-N, p H, acid value, TVC and the sensory index were determined under the storage condition of 30 ℃. The results showed that with the extension of storage time, the quality of tilapia fillet decreased gradually, becoming greasy, sticky and dull. The acid value, TVB-N and TVC increased gradually, and in 15 th day they reached 32.36 mg/g, 76.56 mg/100 g, 1.4×1010 cfu/g respectively. The p H decreased first and then increased rapidly. Results showed that under the storage condition of 30 ℃, the storage period of semidry tilapia fillets was（12~15）days.

关 键 词：低盐 半干 罗非鱼片 储藏 品质变化 

分 类 号：S984.12[农业科学—捕捞与储运]