罗非鱼鱼片非co发色工艺优化.pdfVIP

※工艺技术 食品科学 2015, Vol.36, No.10 23 罗非鱼鱼片非CO发色工艺优化 王 晶，曹雪涛，林向东* （海南大学食品学院，海南 海口 570228 ） 摘  要： CO L - 拟对罗非鱼片非 发色工艺进行研究。通过单因素试验，比较 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 1 10 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 ∶ 、亚 1.5 g/kg 2 h L * 45.03 a* 7.42 b* 13.18 4.4 硝酸钾添加量 、处理时间 。此条件下得到 值 、 值 、 值 ，感官评分 。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》。 关键词：罗非鱼片；发色剂；色泽；亚硝酸钾；感官评定 Color Stabilization of Tilapia Fillets by Non-Carbon Monoxide Treatment * WANG Jing, CAO Xuetao, LIN Xiangdong (College of Food Science and Technology, Hainan University, Haikou 570228, China) Abstract: 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 thei