食品科学 ›› 2010, Vol. 31 ›› Issue (20): 444-447.doi: 10.7506/spkx1002-6630-201020094

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罗非鱼片在冷藏过程中的品质变化研究

李 莎1,2,李来好1,*,杨贤庆1,黄 卉1,岑剑伟1,石 红1,李 杉1   

  1. 1.中国水产科学研究院南海水产研究所
    2.上海海洋大学
  • 收稿日期:2010-06-30 出版日期:2010-10-25 发布日期:2010-12-29
  • 通讯作者: 李来好 E-mail:laihaoli@163.com
  • 基金资助:

    国家农业科技成果转化资金项目(2009GB2E200303);农业部2007 年公益性行业(农业)科研专项(3-49);
    广东省科技计划项目(2008A020100006;2009B020201003);广东省海洋渔业科技推广项目(A200899B02;A200901C01);
    中央公益性专项资金项目(2010YD07)

Quality Change of Tilapia Fillets during Chilling Storage

LI Sha1,2,LI Lai-hao1,*,YANG Xian-qing1,HUANG Hui1,CEN Jian-wei1,SHI Hong1,LI Shan1   

  1. 1. South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China;
    2. Shanghai Ocean University, Shanghai 201306, China
  • Received:2010-06-30 Online:2010-10-25 Published:2010-12-29
  • Contact: LI Lai-hao1 E-mail:laihaoli@163.com

摘要:

综合研究冷藏过程中罗非鱼片品质变化的相关几项指标,包括感官值、pH 值、挥发性盐基氮(TVB-N)值、K 值、Ca2+-ATP 酶活性值、脂肪氧化(TBA)值。结果表明:TVB-N 值、K 值、Ca2+-ATP 酶活性值和感官值有很好的相关性,表现为:罗非鱼片品质开始变差出现在第5 天左右,鱼片感官值下降到16,K 值增加到29.5%,TVB-N 值增加到15.775mg/100g,Ca2+-ATP 酶活性降低了27.24%;鱼片品质开始恶化出现在第12 天左右,感官值下降到8,TVB-N 值为29.96mg/100g,K 值为54%,Ca2+-ATP 酶活性降低了53.36%。通过综合分析这些指标可评价冷藏过程中罗非鱼片的品质变化。

关键词: 罗非鱼片, 品质变化, 挥发性盐基氮(TVB-N)值, K 值, Ca2+-ATP 酶活性值

Abstract:

In this study, the quality change of tilapia fillets during chilling storage was investigated, which was focused on sensory evaluation, pH, TVB-N, K value, Ca2+-ATPase activity and TBA value. Results indicated that sensory evaluation value was well correlated with TVB-N, K value and Ca2+-ATPase activity. After the chilling storage for 5 days, the quality of tilapia fillets exhibited a decrease trend. The sensory evaluation value and Ca2+-ATPase activity were decreased to 16 and 27.24%, respectively. However, the K value and TVB-N was increased to 29.5% and 15.775 mg/100 g, respectively. The quality of tilapia fillets began to deteriorate after the storage for 12 days. At that time point, the sensory evaluation value, K value, TVB-N, Ca2+-ATPase activity were 8, 54%, 29.96 mg/100g and 53.36%, respectively. Therefore, these indices can be used to evaluate the quality change of tilapia fillets during chilling storage.

Key words: tilapia fillets, quality change, TVB-N, K value, Ca2+-ATPase activity

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