| 罗非鱼片在冷藏过程中的品质变化研究 |
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| 引用本文： | 李 莎,李来好,杨贤庆,黄 卉,岑剑伟,石 红,李 杉. 罗非鱼片在冷藏过程中的品质变化研究[J]. 食品科学, 2010, 31(20): 444-447. DOI: 10.7506/spkx1002-6630-201020094 |
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| 作者姓名： | 李 莎 李来好 杨贤庆 黄 卉 岑剑伟 石 红 李 杉 |
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| 作者单位： | 1.中国水产科学研究院南海水产研究所2.上海海洋大学 |
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| 基金项目： | 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) |
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| 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。
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| 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 |
| 收稿时间： | 2010-06-30 |
Quality Change of Tilapia Fillets during Chilling Storage |
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| LI Sha,LI Lai-hao,YANG Xian-qing,HUANG Hui,CEN Jian-wei,SHI Hong,LI Shan. Quality Change of Tilapia Fillets during Chilling Storage[J]. Food Science, 2010, 31(20): 444-447. DOI: 10.7506/spkx1002-6630-201020094 |
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| Authors: | LI Sha LI Lai-hao YANG Xian-qing HUANG Hui CEN Jian-wei SHI Hong LI Shan |
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| Affiliation: | 1. South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China；2. Shanghai Ocean University, Shanghai 201306, China |
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| Abstract: | 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. |
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| Keywords: | tilapia fillets quality change TVB-N K value Ca2+-ATPase activity |
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