基于质构参数的低温保藏罗非鱼片品质评价方法

The Quality Estimation of Refrigerate Tilapia Fillets Based on Texture Parameters

选取4℃、-7℃和-21℃保存的罗非鱼片,运用感官评定和TVB-N测量评价其品质变化,运用质构仪测量其各质构参数变化,所测结果绘制变化趋势曲线并用方程拟合建立模拟函数;运用SPSS13.0软件分析品质参数与质构参数之间的相关性;根据罗非鱼货架期,推测相关性较高的质构参数的腐败评价点。试验结果显示:冻罗非鱼片的弹性及内聚性变化与品质变化的相关性较大,估测相关腐败评价点分别为0.5828和0.1991,所测结果与实测值比较,误差在可接受范围内,因此该结果可以作为评价罗非鱼腐败的标准。

The frozen Tilapia fillets at 4℃, -7 ℃ and -21 ℃ were selected, using sensory test and TVB-N to estimate their quality change and using texture test to estimate their texture parameters change. trend curve was drawn and fitting equation was used to build simulation function; the correlation between the quality and texture parameters was analyzed by SPSS 13.0 software; based on the shelf-time of the Tilapia fil- lets, corruption threshold of texture parameters with high correlation was speculated. Experimental results showed that the correlation between flexibility or correction cohesion and the quality changes of frozen Tilapia fillets was more significant, with the estimating corruption threshold were 0.5828 and 0. 1991. The suic error of this result compared with real value is available, so it can be used as the evaluation standard of Tilapia fil- lets corruption.