一氧化碳发色处理对罗非鱼鱼片暗色肉贮藏过程色泽影响分析

以罗非鱼（Orochromis niloticus♀×0．aureus♂）为研究对象，分析了一氧化碳（CO）发色处理对鱼片背部暗色肉贮藏过程中色泽的影响。结果表明，CO发色处理可以明显提高鱼片的红绿色值（a^＊），并影响贮藏过程中色泽变化，特别是表征鱼片色泽的a^＊。冷藏初期发色鱼片a^＊略有上升，而后缓慢下降，但未发色鱼片则始终呈缓慢下降的趋势，冻藏期间3种处理鱼片a^＊均缓慢下降；发色鱼片冷藏期间保持鲜红色泽达13d，冻藏达半年。其他2项色泽指标亮度（L^＊）和黄蓝色值（b^＊）贮藏过程中变化趋势基本一致。贮藏过程中a^＊的变化情况与肌肉组织对CO的结合程度及稳定性密切相关，一般经CO发色处理的鱼片贮藏1～2d后鱼片的a^＊会进一步提高，这在冷藏过程中表现尤为明显。CO发色处理对鱼肉中的色素成分肌红蛋白（Mb）起到一定的保护作用，在某种程度上抑制或减缓了Mb氧化反应的发生，阻止高铁肌红蛋白（met—Mb）的生成。

Effect of CO treatment on color of tilapia fillets during storage

We studied the effect of carbon monoxide （CO） color retention on color of tilapia dark muscle during storage. The result shows that red value a ＊ of product could be improved significantly and retained in a high level during storage. The a ＊ value of tilapia treated with CO increases in the first few days and then decreases slowly during cold storage, while a＊ of untreated ones declines slowly all the way. Color of fillets can be retained within 13 d in cold storage and half year in frozen storage. There＇s no significant influence on tilapia L ＊ and b ＊ during storage. Variation of a ＊ value is in accordance with the content of CO residues. The a ＊ value of fillets treated with CO usually continue increasing after storage for 1 - 2 d, especially during cold storage. The formation of CO-myoglobin（CO-Mb） plays important role in preventing Mb from oxidation.