宰前二氧化碳麻醉对罗非鱼肉品质影响的研究.pdfVIP

现代食品科技 Modern Food Science and Technology 2014, Vol.30, No.4 宰前二氧化碳麻醉对罗非鱼肉品质影响的研究 陈名帅，范兴，陆玉芹，颜明月，陈德慰 （广西大学轻工与食品工程学院，广西南宁 530004） 摘要：研究了宰前二氧化碳麻醉对罗非鱼肉肉品质的影响。本研究以敲头作为对照组，比较二氧化碳麻醉放血宰后于 1±1 ℃下 贮藏，测定 7 d 各组僵直度、pH 值、质量耗损率、挥发盐基氮、感官评价、质构硬度和剪切力等指标。结果表明：宰前二氧化碳麻 醉能延迟进入僵直期的时间，且有较高的初始 pH 和较低的最终 pH 。随贮藏时间的延长，两组的质量耗损率呈显著上升趋势，在宰 后 3 d 内两组间无显著性差异，却在宰后4 到 7 d 内，二氧化碳麻醉组要明显低于对照组。除宰后0 d 和 4 到 5 d 外，二氧化碳麻醉组 的TVB-N 均明显低于敲头对照组。另外，两组间的质构恶化和感官评价在宰后无显著差异，但两组的剪切力和硬度以及感官评价在 宰后第 7 d 要明显劣于 0 d。结合各项指标，宰前二氧化碳麻醉比敲头致晕更适合于罗非鱼鱼片的生产加工。 关键词：二氧化碳；麻醉；罗非鱼；肉品质 文章篇号：1673-9078(2014)4-226-232 Effect of Pre-slaughter Carbon Dioxide Anesthesia on Flesh Quality of Tilapia CHEN Ming-shuai, FAN Xing, LU Yu-qin, YAN Ming-yue, CHEN De-wei (Department of Food Science, Guangxi University, Nanning 530004, China) Abstract: The aim of this study was to evaluate the effects of pre-slaughter carbon dioxide (CO ) anesthesia (directly percussive blow to 2 the head as control group) on the flesh quality of Tilapia. Then the processed Tilapia were vacuum-packed in low-density polyethylene (LDPE) bags and stored at 1±1 ℃ . Rigor mortis, muscle pH, weight loss, total volatile base nitrogen (TVB-N), sensory evaluation, texture hardness and shear force were measured over a 7 d time span. Results showed that carbon dioxide narcosis prolonged the pre-rigor period of the fillet; pH of muscle was higher initially while decreased in the end. Weight loss of both methods had no significant difference after 3 d post-mortem.But from 4th th