食品科学 ›› 2013, Vol. 34 ›› Issue (13): 50-53.doi: 10.7506/spkx1002-6630-201313011

• 基础研究 • 上一篇    下一篇

臭氧水对罗非鱼片色泽影响分析

郝淑贤1,何俊燕2,李来好1,黄 卉1,岑剑伟1,戚 勃1,石 红1   

  1. 1.中国水产科学研究院南海水产研究所,农业部水产品加工重点实验室,国家水产品加工技术研发中心,广东 广州 510300;
    2.中国热带农业科学院农业机械研究所,广东 湛江 524091
  • 收稿日期:2012-03-19 修回日期:2013-05-16 出版日期:2013-07-15 发布日期:2013-06-28
  • 通讯作者: 郝淑贤 E-mail:susanhao2001@163.com
  • 基金资助:

    国家现代农业产业技术体系建设专项(CARS-49);
    国家农业科技成果转化资金项目(2010GB23260577;2009GB2E200303;2010GB2E000335);
    广东省科技计划项目(2009A020700004;2008A020100006;2009B020201003;2011A020102005);
    广东省海洋渔业科技推广项目(A200899B02;A200901C01);农业部中央级公益性科研院所基本科研业务费专项(2010YD07);
    广西科学研究与技术开发计划项目(11107005-2)

Effect of Ozone Water on Color of Tilapia Fillets

HAO Shu-xian1,HE Jun-yan2,LI Lai-hao1,HUANG Hui1,CEN Jian-wei1,QI Bo1,SHI Hong1   

  1. 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. Agricultural Machinery Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524091, China
  • Received:2012-03-19 Revised:2013-05-16 Online:2013-07-15 Published:2013-06-28
  • Contact: HAO Shu-xian E-mail:susanhao2001@163.com

摘要:

研究臭氧水杀菌处理对罗非鱼片色泽的影响,分析色素蛋白及一氧化碳(CO)结合量的变化。结果表明:经 臭氧水杀菌处理的发色鱼片暗色肉的L*值提高,a*、b*值降低,普通肉上述指标无明显变化;暗色肉可提取肌红蛋 白(Mb)含量、CO结合量均降低;高铁肌红蛋白(met-Mb)含量升高;Mb提取液在400~700nm波段的特征吸收峰值略 有降低。臭氧浓度越高,对鱼片色泽影响越大,而肌红蛋白含量降低及其存在形式的改变则是臭氧水处理影响鱼片 色泽的主要因素。

关键词: 罗非鱼片, 臭氧水, 色泽, 肌红蛋白

Abstract:

This study investigated the effect of ozone water on color parameters, pigment protein and CO content in tilapia
fillets. The results showed that L* of dark muscle increased significantly, while a* and b* decreased following ozone water.
sterilization. Slight influence was observed on color of ordinary muscle. Extractable Mb content and CO binding decreased
in dark muscle after sterilization treatment, whereas met-Mb increased. A slight reduction of absorption peaks was also
observed between 400 nm and 700 nm. The influence was more significant at higher ozone concentrations due to the
decrease of Mb content and transformation of their derivatives.

Key words: tilapia fillet, ozone water, color, myoglobin (Mb)

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