不同致死方式对罗非鱼鱼片品质的影响

为了改善鱼肉的品质，文章通过测定样品的挥发性盐基氮（TVB—N）、Ca^2＋-ATP酶活性以及鱼片色泽和质构指标随时间的变化情况分别评价了4种不同致死方式（I．鳃部放血；II．冰激致死；Ⅲ．敲击头部致死；Ⅳ．敲击头部后放血）对罗非鱼（Oreochromissp．）鱼肉品质的影响。结果显示，贮藏期间4个组的TVB—N显著增大，但Ⅱ组和Ⅲ组的TVB—N显著低于I组和Ⅳ组，有利于鱼片冰藏期的保鲜；4个组鱼片的Ca^2＋-ATP酶活性显著下降，Ⅲ和IV2种宰杀方式有利于保持Ca^2＋-ATP酶活性；4个组的亮度（L^＊）、红绿色值（a^＊）和黄蓝色值（b^＊）都随着贮藏时间的延长而增加，I和Ⅳ2种宰杀...

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Bibliographic Details
Published in南方水产科学 Vol. 9; no. 5; pp. 13 - 18
Main Author 方静 黄卉 李来好 杨贤庆 郝淑贤 魏涯 岑剑伟 戚勃
Format Journal Article
LanguageChinese
Published 中国海洋大学食品科学与工程学院,山东青岛266003 2013
中国水产科学研究院南海水产研究所,农业部水产品加工重点实验室,国家水产品加工技术研发中心,广东广州510300%中国水产科学研究院南海水产研究所,农业部水产品加工重点实验室,国家水产品加工技术研发中心,广东广州510300
Subjects
Ca^2＋-ATP酶活性
挥发性盐基氮
罗非鱼
致死方式
色泽
质构分析
tilapia
Ca2+-ATPase activity
color
罗非鱼
texture
色泽
slaughter methods
Ca2+-ATP酶活性
挥发性盐基氮
致死方式
质构分析
TVB-N value
Online AccessGet full text
ISSN2095-0780
DOI10.3969/j.issn.2095-0780.2013.05.003

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Summary:为了改善鱼肉的品质，文章通过测定样品的挥发性盐基氮（TVB—N）、Ca^2＋-ATP酶活性以及鱼片色泽和质构指标随时间的变化情况分别评价了4种不同致死方式（I．鳃部放血；II．冰激致死；Ⅲ．敲击头部致死；Ⅳ．敲击头部后放血）对罗非鱼（Oreochromissp．）鱼肉品质的影响。结果显示，贮藏期间4个组的TVB—N显著增大，但Ⅱ组和Ⅲ组的TVB—N显著低于I组和Ⅳ组，有利于鱼片冰藏期的保鲜；4个组鱼片的Ca^2＋-ATP酶活性显著下降，Ⅲ和IV2种宰杀方式有利于保持Ca^2＋-ATP酶活性；4个组的亮度（L^＊）、红绿色值（a^＊）和黄蓝色值（b^＊）都随着贮藏时间的延长而增加，I和Ⅳ2种宰杀方法使鱼片L^＊较大而a^＊较小，但4组之间b^＊无显著差异；鱼片的硬度、咀嚼性和胶着性随贮藏时间的延长呈下降的趋势，其中Ⅲ组的质构品质保持得最好。综合以上所有指标，可以认为Ⅲ组最有利于罗非鱼片的保鲜，其次为Ⅱ组。
Bibliography:ATPase activity; color; texturetilapia; slaughter methods; TVB-N value
To improve the flesh quality of tilapia, we studied the effects on flesh quality of tilapia by different slaughter methods. Tila- pia were slaughtered by four different methods as follow： （ I ） bleeding followed by immersion in ice/water slurry for 20 minutes, （ II ） immersion in ice/water slurry for 20 minutes, （ III ） percussive stunning, （ IV ） percussive stunning followed by bleeding and immersion in water for 20 minutes. TVB-N values, Ca2 ＋-ATPase activity, color and texture profile analysis （TPA） were measured during iced storage. The results show that TVB-N values of four groups increase signally, and Ca2 ＋-ATPase activities of four groups de- crease obviously during iced storage. TVB-N values in group II and m are significantly lower than that in group I and IV. Group II and m are benefit for retaining freshness during iced storage, while group m and IV are conducive to maintaining Ca2 ＋-ATPase activi- ty. Fillets of group II and m
ISSN:2095-0780
DOI:10.3969/j.issn.2095-0780.2013.05.003