摘要
为提高冷鲜罗非鱼的保藏货架期,文中采用化学保鲜剂对罗非鱼进行宰前减菌化处理,再用生物保鲜剂结合香辛料对鱼片进行预调理,并于冷藏(10℃)条件储藏8 d,期间测定鱼片的菌落总数、挥发性盐基氮、pH值,并进行感官评价。实验结果表明:罗非鱼宰杀前用50 mg/L的稳定态ClO2浸泡10 min可将罗非鱼体表肉菌落总数由8.6×104CFU/g降低至2.4×103CFU/g,减菌率达97.21%;3种生物保鲜剂均可延长鱼片的货架期,其中,0.01%的纳他霉素的保鲜效果较好,鱼片较对照组延长了2～3 d。香辛料预调理不能显著延缓鱼肉的腐败变质,但与生物保鲜剂有一定的协同作用,尤其是在改善鱼肉色泽等感官指标的劣变方面较明显;经香辛料调理后的冷鲜罗非鱼片具有自然、纯正的鱼香味,无鱼腥味,麻辣适中,口感鲜美。
In order to prolong the shelf life of chilled fresh tilapia fillet, the tilapia was pretreated with chemical additives to reduce the surface bacteria before slaughtering. Then tilapia fillet was treated with biochemical preserva- tive and spices, and stored at 10℃ for 8d. During these periods, total plate count, TVB-N, pH, and sensory evaluation were determined. The results showed that if tilapia was soaked in 50 mg / L CIO2 solution for 10 rain before slaughtered, 97.21% of bacteria were removed and the total number of colonies was reduced from 8.6 × 10^4 cfu/g to 2.4 ×10^3 cfu/g. Three biochemical preservatives can prolong the shelf life of tilapia fillet. Tilapia fillet treaded with 0.01% natamycin had best result and the shelf life extended 2 -3d compared with control group. Spice treatment a- lone cannot delay the fish spoilage significantly, but can obviously delay the fish color deterioration. Spiced tilapia fillets had best taste.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2013年第4期227-233,共7页
Food and Fermentation Industries
基金
广西科技攻关项目(桂科攻11107005-2)
广西自然基金项目(桂科自2011GXNSFC018010)
关键词
罗非鱼
鱼片
预调理
tilapia, fillet, pre-conditioning
