食品工业科技2018，Vol.39Issue(6)：322-326,5.DOI:10.13386/j.issn1002-0306.2018.06.059
罗非鱼片发色新技术研究进展
Research progress on new color retention technology for tilapia fillet
摘要
Abstract
Good food color,not only can stimulate people's appetite and desire to buy,but also improve the economic value of goods,so the color retention technologies for tilapia fillet were more and more popular in the processing of aquatic products at home and abroad.The objective of this paper was to introduce some color retention technologies for tilapia fillet.The mechanism and application of several color retention technologies for tilapia fillet were introduced,such as carbon monoxide (CO),nitric oxide(NO),nitrite and compound color retention technology for tilapia fillet.Finally,the prospects of color retention technologies for tilapia fillet were briefly discussed.This article is hoped to offer beneficial reference for the future application research and the wider application of color retention technologies for tilapia fillet in the processing of aquatic products.关键词
罗非鱼片/发色/机理/COKey words
tilapia fillet/color retention/mechanism/carbon monoxide分类
轻工纺织引用本文复制引用
于福田,岑剑伟,杨贤庆,李来好,魏涯,郝淑贤,林织..罗非鱼片发色新技术研究进展[J].食品工业科技,2018,39(6):322-326,5.基金项目
国家现代农业(罗非鱼)产业技术体系建设专项(CARS-49) （罗非鱼）
“扬帆计划”引进创新创业团队专项资助(2015YT02H109) （2015YT02H109）
中央级公益性科研院所基本科研业务费专项资金(2016TS04). （2016TS04）
