发色罗非鱼片分区特性及分形维数分析  

Analysis on partitioning features and fractal dimension of chromogenic tilapia fillets

作　　者：陈政[1] 冯爱国[1] 林向东[1] 郭学骞 CHEN Zheng;FENG Ai-guo;LIN Xiang-dong;GUO Xue-qian(College of Food Science and Technology,Hainan University,Haikou 57022)

机构地区：[1]海南大学食品学院,海口570228

出　　处：《食品科技》2018年第9期166-171,共6页Food Science and Technology

基　　金：海南省自然科学基金项目(20163043);国家自然科学基金地区基金项目(31760484;31460420);天津大学-海南大学协同创新基金项目

摘　　要：通过观察新鲜CO发色罗非鱼片表面的色泽差异,将鱼片划分为背、腹、尾部3个区域,进而对鱼片不同区域的品质指标及分形维数进行测定和比较分析。结果表明:鱼片背、腹、尾部的色差L值、a~*值、b~*值和水分活度均存在显著性差异(P<0.05);鱼片背、腹、尾部的弹性无显著性差异(P>0.05);鱼片的pH、挥发性盐基氮(TVB-N)含量、硬度、咀嚼性和内聚性仅在部分分区之间具有显著性差异(P<0.05)。新鲜鱼片经盒维法计算得出的分形维数值(Fractal dimension,FD)在1.8131±0.0025与1.9291±0.0046之间,不同分区之间的分形维数存在显著差异(P<0.05);研究认为,对鱼片进行分区,通过测定和分析各自的品质差异,以不同区域的品质差异进行差异化加工、贮藏及销售,可提高鱼片的销售价值。同时将分形维数引入鱼片的品质评价,可为定量评价鱼片品质及合理设计加工贮藏中的冷冻工艺提供参考。By observing the color difference of fresh carbon monoxide（CO） chromogenic tilapia fillets, the fillets were divided into three regions of back, abdomen and tail. Then the quality indices and fractal dimension of different regions of tilapia fillets were measured and compared. The results showed that there were significant differences in L value, a^＊ value, b^＊ value and water activity in the back, abdomen and tail of tilapia fillets（P〈0.05）, and there were no significant differences in elasticity（P〈0.05） between the three regions. The pH, TVB-N content, tough, chewiness and cohesiveness of fish fillets were only significantly different among some partitions. The fractal dimension（FD） values of fresh fillets ranged from 1.8131 to 1.9291, and there was a significant difference in the fractal dimension between different partitions（P〈0.05）. According to the study, tilapia fillets were divided into three regions, and their quality differences were measured and analyzed. Differentiated processing, storage, and sales were conducted based on the differences in quality of different regions, which can increase the sales value of tilapia fillets. Then it provided a reference for the quantitative evaluation of the quality of tilapia fillets and the rational design and processing of the frozen process by introducing the fractal dimension into the quality evaluation.

关 键 词：罗非鱼片 分区 色差 质构 分形维数 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]