复合发色剂对罗非鱼片品质影响

Effect of tilapia fish complex coloring agent to sensory quality

为寻求罗非鱼片非一氧化碳(CO)发色方法,明确亚硝酸钾、L-抗坏血酸钠、氯化钠等组成的复合发色剂对鱼肉品质的影响,对鱼片的发色效果、电导率、水分活度、TVB-N和质构参数等进行测定。研究结果显示,在冻藏期内复合发色剂具有良好的发色作用,亮度L平均值比CO发色和未发色提高0.64和1.89,红色a*平均值比未发色高0.64;水分活度(AW)的变化随冻藏时间的延长逐渐降低,鱼片电导率呈上升趋势,两者变化在样品间无明显差异;复合发色鱼片TVB-N平均值在贮藏期内较未发色的低0.1 mg/g;鱼片硬度、弹性和内聚性的平均值分别比发色和未发色的高出0.33 N和0.30 N、0.15 mm和0.12 mm、0.05和0.09,说明鱼肉质构指标较其他2组好。经综合分析认为,复合发色法在改进罗非鱼片色泽和质构品质方面具有实用意义。

To seek new way of frozen tilapia fillets carbon monoxide colorants alternative, make sure the effect of the fish quality with using potassium nitrite, L-ascorbic acid, sodium chloride to form a complex dye. We determined the effect of this colorant, conductivity, water activity（Aw）, TVB-N and texture of the fillets. The results showed that this complex colorants play well in coloration in frozen period, the luminance L value of average was higher 0.64 and 1.89 than CO color and untreated, the red a＊ value of average was higher 0.64 than untreated. The water activity（Aw） of each handling samples were time related, the longer the storage time, the lower the Aw. And the conductivity of all fillets rise. There was no significant difference in each samples with the conductivity and the water activity（Aw）. The TVB-N value of fish complex coloring of average was lower 0.1 mg/g than untreated. The fillets of the hardness, elasticity and cohesiveness value of average was higher 0.33 N and 0.3 N, 0.15 mm and 0.12 mm, 0.05 and 0.09 than CO color and untreated. The indicators on the fillets texture was superior to other group. After comprehensive analysis that complex colore in improving color and texture quality of fillets was practical significance.