摘要
研究了罗非鱼冷藏期间新鲜度的变化及保鲜剂对其的影响,结果表明,在罗非鱼冷藏过程中,随着感官质量的下降,鱼体组织中组胺、三甲胺、氨基态氮含量增加。组胺和三甲胺的含量与鱼体新鲜程度之间呈显著的负相关关系。0～2℃冷藏罗非鱼的感官一级鲜度和感官二级鲜度的临界组胺含量分别为:(6.0±1.53)μg/g FW和(20.4±3.28)μg/g FW。用3种复合保鲜剂处理均能降低鱼体组织中组胺、三甲胺、氨基态氮的增加,延缓感官质量的下降。与对照相比,在3个保鲜处理中,保鲜效果以复合保鲜剂C最好。
The freshness changes of tilapia (Tilapia niloticus) which were pretreated with various complex freshness keeping and then stored at 0-2℃ were studied. It was showed that histamine content, trimethylamin content and free amino nitrogen content in tissue of tilapia increased with decrease in sensory quality of tilapia during cold storage (Fig. 1, 2, 3, 4) . Histamine and trimethylamin content were significantly negative correlated with freshness of tilapia. The threshold values of histamine content for Grade-1 and Grade-2 sensory quality of tilapia stored at 0-2℃ were (6.0±1.53) μg/g FW 和 (20.4±3.28) μg/g FW respectively. The increase in histamine, trimethylamin and free amino nitrogen content in tissue of tilapia were lightened, and the decline in sensory quality of tilapia were postponed by pretreatment with 3 complex freshness keeping during cold storage. Compared with the control, effect of freshness keeping of group C was the best in 3 treatments of freshness keeping.
出处
《中国食品学报》
EI
CAS
CSCD
2003年第4期46-50,共5页
Journal of Chinese Institute Of Food Science and Technology
