罗非鱼片发色新技术研究进展

基金项目:

"扬帆计划"引进创新创业团队专项资助(2015YT02H109)

中央级公益性科研院所基本科研业务费专项资金(2016TS04)。

国家现代农业(罗非鱼)产业技术体系建设专项(CARS-49)

详细信息

Research progress on new color retention technology for tilapia fillet

1. Key Laboratory of Aquatic Product Processing, Ministry of Agriculture, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China;
2. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;
3. Guangdong Shun Xin Ocean Fishery Group Co., Ltd., Yangjiang 529800, China

摘要: 良好的食品色泽,不仅能刺激人们的食欲和购买欲,还能提高商品的经济价值,因此罗非鱼片发色技术逐渐在国内外水产加工业中盛行。本文就国内外罗非鱼片发色的新技术进行综述,主要介绍了一氧化碳(CO)、一氧化氮(NO)、亚硝酸盐、复合剂发色等发色技术的作用原理及其应用进展,并分析了罗非鱼片发色技术的发展趋势,为其在水产品加工贮藏中的应用推广提供参考。
- 罗非鱼片 /
- 发色 /
- 机理 /
- CO
Abstract: Good food color,not only can stimulate people’s appetite and desire to buy,but also improve the economic value of goods,so the color retention technologies for tilapia fillet were more and more popular in the processing of aquatic products at home and abroad.The objective of this paper was to introduce some color retention technologies for tilapia fillet.The mechanism and application of several color retention technologies for tilapia fillet were introduced,such as carbon monoxide(CO),nitric oxide(NO),nitrite and compound color retention technology for tilapia fillet.Finally,the prospects of color retention technologies for tilapia fillet were briefly discussed.This article is hoped to offer beneficial reference for the future application research and the wider application of color retention technologies for tilapia fillet in the processing of aquatic products.
- tilapia fillet /
- color retention /
- mechanism /
- carbon monoxide

[1]

Reviews

1.	古丽米热·努尔麦麦提，冯作山，白羽嘉，王晨，张亚征，朱志鹏. 基于模糊数学评定与响应面法优化杏子与玫瑰花酱复合果丹皮的研制. 中国调味品. 2024(07): 127-136 . 百度学术
2.	孙军涛，郭瑞芳，王德国，肖付刚，赵兰星，尹百灵. 黄精山楂山药果丹皮的研制. 中国调味品. 2023(08): 155-158+163 . 百度学术
3.	李雨奇，胡宇晶. 特色沙棘果丹皮加工工艺研究. 食品研究与开发. 2021(11): 115-120 . 百度学术
4.	戢得蓉，乔明锋，何江红，曾佐玉，何莲，桂超. 慈姑全粉对曲奇饼干品质影响及配方研究. 食品研究与开发. 2019(15): 130-136 . 百度学术
5.	樊梓鸾，柳雅馨，杨蕾玉，张华，绰尔鹏，李娜. 3种浆果-藕复合果丹皮体外消化物抗氧化研究. 南京林业大学学报(自然科学版). 2018(03): 86-92 . 百度学术