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

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。

Abstract: 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.