不同烟熏液处理对罗非鱼片冷藏品质的影响

Effect of different liquid smoking process on the quality of tilapia fillets during cold storage

将罗非鱼片进行浸渍(A组)和涂抹(B组)烟熏液处理,置于0℃条件下冷藏,对罗非鱼片在贮藏过程中的pH、TVB-N值、TBA值、白度值进行分析,以及进行感官评价。结果表明,经烟熏液处理的罗非鱼片具有烟熏色泽和烟熏风味,且能防止脂肪氧化,延长鱼片的保藏期。相较于B组鱼片,A组鱼片的pH、TVB-N值、TBA值、白度值变化更稳定,其中TVB-N值在第21d为19.2mg/100g,保藏期可达21d。

Tilapia fillets were processed by two methods of liquid smoking, group A, immersion, and group B, smearing.The fillets were stored at 0℃.During the cold storage, pH,TVB-N value,TBA value,white value and sensory evaluation were adopted to study the effect of different liquid smoking process on the quality of Tilapia fillets.The result showed that Tilapia fillets, processed by the liquid smoking,possessed smoking color and flavor,and it could prevent lipid from being oxidized,and help extending the self-life of Tilapia fillets.Compared with pH,TVB-N,TBA value,white value of the fillets in group B, those of the fillets in group A were more stable, which meant that the method used in group A was better to preserve Tilapia fillets,and the shelf-life can be extended to 21d.