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| 我国罗非鱼加工研究现状 | |
| 引用本文： | 赵敏, 李来好, 杨贤庆, 黄卉, 魏涯, 岑剑伟, 林织. 罗非鱼片非一氧化碳发色方法的研究[J]. 南方水产科学, 2019, 15(4): 107-112. DOI: 10.12131/20180227 |
| 作者姓名： | 赵敏 李来好 杨贤庆 黄卉 魏涯 岑剑伟 林织 |
| 作者单位： | 1.中国水产科学研究院南海水产研究所，农业农村部水产品加工重点实验室，广东 广州 510300;2.上海海洋大学食品学院，上海 201306;3.广东顺欣海洋渔业集团有限公司，广东 阳江，529800 |
| 基金项目： | 广东省“扬帆计划”引进创新创业团队专项资助(2015YT02H109)“罗非鱼精深加工产业升级关键技术研究与示范”；现代农业(特色淡水鱼)产业技术体系建设专项资金(CARS-46)；中国水产科学研究院南海水产研究所中央级公益性科研院所基本科研业务费专项资金资助(2016TS04) |
| 摘 要： |  为研究罗非鱼(Oreochromis mossambicus)鱼片非一氧化碳(CO)发色的新方法，获得安全有效的罗非鱼片发色工艺，以色差值为鱼片色泽的主要评价指标，在亚硝酸钠质量浓度、碳酸氢钠质量浓度、浸泡时间为单因素进行实验的基础上，采用Box-Behnken中心设计原理，对发色方案进行响应面实验优化分析。  |
| 关 键 词： | 罗非鱼片 发色 肌红蛋白 色差值 |
| 收稿时间： | 2018-10-08 |
| 修稿时间： | 2019-02-27 |
Combined effects of high pressure and sodium hydrogen carbonate treatment on beef: improvement of texture and color |
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| ZHAO Min, LI Laihao, YANG Xianqing, HUANG Hui, WEI Ya, CEN Jianwei, LIN Zhi. Study on non-CO color retention method of tilapia fillets[J]. South China Fisheries Science, 2019, 15(4): 107-112. DOI: 10.12131/20180227 | |
| Authors: | ZHAO Min LI Laihao YANG Xianqing HUANG Hui WEI Ya CEN Jianwei LIN Zhi |
| Affiliation: | 1.Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs; 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 Shunxin Ocean Fishery Group Co., Ltd., Yangjiang 529800, China |
| Abstract: | In order to study new non-CO color retention method of tilapia fillets and achieve a safe and effective color retention process, we used color difference value as main evaluation index for the fillets' color. Based on single-factor test of sodium nitrite concentration, sodium bicarbonate concentration and soaking time, we used Box-Behnken center design principle to optimize the response surface test of the assay scheme. The results show that soaking in a composite solution of sodium nitrite concentration of 0.4 g·L−1 and sodium bicarbonate concentration of 5.0 g·L−1 for 22 min performs well.  The redness value (Δa*) of the red meat was 1.97 with an increase of 17.35%. The overall color of the fillets was improved. A new method of non-CO color retention technology of tilapia fillets is obtained. |
| Keywords: | tilapia fillets color retention myoglobin color difference value |
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