摘要
拟对罗非鱼片非CO发色工艺进行研究。通过单因素试验,比较L-组氨酸、烟酰胺、亚硝酸钾、亚硝酸钠等对罗非鱼活体和鱼片发色处理的效果,确定亚硝酸钾为优选的发色剂。继而分析亚硝酸钾添加量、发色时间、鱼水质量比、暂养水温度以及放血方式对罗非鱼发色的影响,优化发色工艺。结果表明:亚硝酸钾的添加量、处理时间、鱼水质量比对罗非鱼片的发色具有较显著影响,正交试验确定适宜活体鱼的发色条件为:鱼水质量比1∶10、亚硝酸钾添加量1.5 g/kg、处理时间2 h。此条件下得到L*值45.03、a*值7.42、b*值13.18,感官评分4.4。经检测,活体发色鱼片中亚硝酸钠残留量不大于10 mg/kg,符合GB 2760—2011《食品添加剂使用标准》。
In the research, we compared the effectiveness of non-carbon monoxide treatments with L-histidine, niacinamide, potassium nitrite and sodium nitrite for stabilizing the color of live tilapia and tilapia fillets. Potassium nitrite was found to be the color stabilizer of choice for tilapia fillets. We further analyzed the influence of potassium nitrite dosage, treatment time, fish-to-water ratio, farming water temperature and bloodletting methods on the color of tilapia and optimized these factors. The results showed that potassium nitrite concentration, treatment time and fish-to-water ratio all had significant effects on the color of tilapia fillets, and their optimal levels were determined by orthogonal array design to be 1.5 g/kg, 2 h and 1:10, respectively. Under these optimal conditions, the L*, a* and b* values of tilapia fillets were 45.03, 7.42 and 13.18, respectively, and the sensory score was 4.4. In addition, the nitrite residue in tilapia fillets did not exceed 10 mg/kg, which was in accordance with the Chinese national standard GB 2760-2011: Standards For Uses of Food Additives.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2015年第10期23-27,共5页
Food Science
基金
"十二五"国家科技支撑计划项目(2012BAD28B06)
海南省自然科学基金项目(311032)
关键词
罗非鱼片
发色剂
色泽
亚硝酸钾
感官评定
tilapia fillets
color fixative
color
potassium nitrite
sensory evaluation
