期刊文献+

罗非鱼片在冷藏过程中的品质变化研究 被引量:32

Quality Change of Tilapia Fillets during Chilling Storage
下载PDF
导出
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。 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.
出处 《食品科学》 EI CAS CSCD 北大核心 2010年第20期444-447,共4页 Food Science
基金 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)
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 tilapia fillets quality change TVB-N K value Ca2+-ATPase activity
  • 相关文献

参考文献12

二级参考文献99

共引文献423

同被引文献427

引证文献32

二级引证文献247

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部