论文部分内容阅读
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 changes of freshness and the effects of preservatives on the freshness of tilapia during cold storage were studied. The results showed that during the cold storage of tilapia, with the decrease of sensory quality, histamine, trimethylamine, amino nitrogen Increased content. Histamine and trimethylamine levels and the freshness of the fish was a significant negative correlation between. The critical histamine contents of sensory freshness and sensory secondary freshness of 0 ~ 2 ℃ chilled tilapia were (6.0 ± 1.53) μg / g FW and (20.4 ± 3.28) μg / g FW, respectively. Treatment with three kinds of composite preservatives could reduce the increase of histamine, trimethylamine and amino nitrogen in the fish tissues, and delay the decrease of sensory quality. Compared with the control, in the three fresh-keeping treatment, the best fresh-keeping effect is the composite preservative C.