渔业现代化2016，Vol.43Issue(2)：50-55,75,7.DOI:10.3969/j.issn.1007-9580.2016.02.010
冻罗非鱼片的复配冰衣护色效果研究
Color-protecting effect of compound ice glaze on frozen tilapia fillets
摘要
Abstract
Focused on the color degradation issue of tilapia fillets at their storage and transportation, this research was conducted to look for a new method that could avoid the problem.Under the response surface design, different additives were added to CO-colored and uncolored tilapia fillets groups, and the color-protecting effects of histidine, sodium ascorbate, sodium erythorbate, potassium sorbate, and nicotinamide on glazed fillets were compared, with the met-Mb contents as indicators.The results showed that the optimized additive formulas were 0.32 ‰potassium sorbate and 0.68 ‰sodium erythorbate for both the uncolored and colored tilapia fillets groups, with the color-changing coefficient of the uncolored group being 13.79 and that of the CO-colored group 10 .42 .The research indicates that ice glazing method is effective in avoiding color fading and slowing down the browning rate of frozen tilapia fillets, and can be used in tilapia fillet storage and exporting thus to prolong the color retaining duration.关键词
冷冻罗非鱼片/冰衣护色法/山梨酸钾/异抗坏血酸钠/变色系数Key words
frozen tilapia fillets/water glaze color-protecting/potassium sorbate/sodium erythorbate/color-changing coefficient分类
轻工纺织引用本文复制引用
成一伟,林向东,曹雪涛..冻罗非鱼片的复配冰衣护色效果研究[J].渔业现代化,2016,43(2):50-55,75,7.基金项目
国家自然科学基金“基于物性参量关联的冻罗非鱼鱼片中冰晶含量检测方法及机理研究（31460420）” （）
