不同处理方法对罗非鱼片保鲜效果的影响

Effects of Different Processing Methods on the Preservation Effect of Tilapia Fillets

为延长罗非鱼片微冻贮藏时间,探索暂养方法、不同致死方式、改变微冻与真空包装顺序、鱼片厚度以及真空度对罗非鱼片微冻保鲜效果的影响,对其在贮藏过程中的感官特性、水分散失率、挥发性盐基氮(TVB N)进行评价。结果表明:罗非鱼采用0.5%柠檬酸溶液暂养、0℃冰水激死的保鲜效果最佳;厚度10 mm罗非鱼片在-3℃微冻25 d后TVB N值最低,为191 mg·kg-1;采用先真空包装后微冻方法加工的罗非鱼片水分散失率较低。因此,采用0.5%柠檬酸溶液暂养罗非鱼,转入0℃冰水40 min激死,切10 mm厚鱼片,-0.100 MPa真空包装后-3℃微冻加工工艺有利于罗非鱼片的保鲜。

In order to extend the partially frozen storage time of tilapia fillets,the effects of temporary culture methods,different lethal methods,changing the sequence of partial freezing and vacuum packing,fillet thickness and vacuum degree on the partially frozen preservation effect of tilapia fillets were explored,and the sensory characteristics,water desorption rate and total volatile base nitrogen(TVB-N)in the course of storage were evaluated.The results showed that tilapias were best preserved by being temporarily cultured with 0.5%citric acid solution and shocked to death with 0℃ice water.Tilapia fillets with the thickness of 10 mm had the lowest TVB-N value(191 mg·kg-1)after partial freezing at-3℃for 25 days.The water desorption rate of tilapia fillets was lower by adopting the method of vacuum packing before partial freezing.Therefore,if tilapias were temporarily cultured with 0.5%citric acid solution and then shocked to death with 0℃ice water for 40 min,filleted into 10 mm thick,vacuum packed with-0.100 MPa and then partial freezed at-3℃,it would be conducive to the preservation of tilapia fillets.