罗非鱼冷藏过程中的品质变化研究进展

The Research Progress on Quality Change of Tilapia during Cold Storage

在我国,罗非鱼是重要的养殖鱼类,因蛋白含量丰富,肉质可口,广受消费者欢迎,此外,其繁殖时间短,成本较低,是主要的经济鱼类。但是,罗非鱼在流通过程中容易发生品质变化,失去食用性,甚至危害消费者身体健康。文章简要介绍了鱼类腐败变质机制,并从化学变化、肌肉蛋白质方面、微生物变化和新鲜度变化方面综述了罗非鱼在冷藏过程中的品质变化。在文章的最后,对罗非鱼品质变化加以总结,并对其保鲜方面进行了展望。

In China, Tilapia is an important freshwater fish, which is widely welcomed by consumer for its rich protein and tasty meat. In addition, its short propagation time and low cost make it become the main economic fish. However, Tilapia is prone to quality changes and loss of edibility, and even do harm to consumers＇ health while in the circulation process. The paper briefly introduces the mechanism of fish spoilage, and reviews the changes in the quality of tilapia during cold storage process in terms of chemical changes, muscle protein, microbial changes and freshness. In the end, the quality of tilapia was summarized, and the preservation of tilapia was prospected.