Effect of Ozone Water on Color of Tilapia Fillets

doi:10.7506/spkx1002-6630-201313011

Abstract

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)

CLC Number:

TS254.7

HAO Shu-xian1，HE Jun-yan2，LI Lai-hao1，HUANG Hui1，CEN Jian-wei1，QI Bo1，SHI Hong1. Effect of Ozone Water on Color of Tilapia Fillets[J]. FOOD SCIENCE, 2013, 34(13): 50-53.

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