作　　者： ; ; ; ; ; ; ;

机构地区： 中国水产科学研究院南海水产研究所

出　　处： 《食品科学》 2010年第20期444-447,共4页

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.

关 键 词： 罗非鱼片 品质变化 挥发性盐基氮 值 值 酶活性值

领　　域： [农业科学] [农业科学]