维生素C·E对草鱼片贮藏品质的影响

[目的]研究维生素C、E处理对草鱼片贮藏品质的影响。[方法]不同处理草鱼片在冷藏、微冻和冷冻2 d后,测定其失重率、挥发性盐基氮、pH值、白度。[结果]维生素E处理的持水性好于维生素C处理,但均高于空白;维生素C、E处理对鱼片的pH值影响较小,比较接近于空白样品;在3种处理中,维生素C处理的样品挥发性盐基氮值最低;维生素C、E对冷藏、微冻状态下的草鱼片具有良好色泽保护作用。[结论]维生素C对冷藏、微冻状态下的草鱼片具有良好的降低水产品腐败和色泽保护作用;维生素E对冷藏、微冻状态下的草鱼片具有良好色泽保护作用。

Effects of Vitamin C and Vitamin E on the Quality of Ctenopharyngodon idellus Fillets during Storage

[Objective]The aim was to study the effects of vitamin C and E on the quality of Ctenopharyngodon idellus fillets during storage.[Method]The mass lose,total volatile basic nitrogen,pH,whiteness of Ctenopharyngodon idellus fillets was determined after two days cold storage,partial freezing and frozen storage.[Result]The results showed that mass lose of the samples processed by means of vitamin E were lower than that by means of vitamin C,and both higher than that of the blank samples;pH of the samples processed by means of vitamin C and E were close to the blank samples;the total volatile basic nitrogen value of the samples processed by means of vitamin C were the lowest of the three samples;the color of the fillets were protected by means of vitamin C and E during cold storage and partial freezing.[Conclusion]The spoiling of the fillets were prevented and the color of the fillets were protected by means of vitamin C during cold storage and partial freezing;the color of the fillets were protected by means of vitamin E during cold storage and partial freezing.