共查询到20条相似文献，搜索用时 171 毫秒
1.
2.
3.
一氧化碳发色处理对罗非鱼鱼片暗色肉贮藏过程色泽影响分析 总被引：2，自引：0，他引：2
以罗非鱼（Orochromis niloticus♀×0．aureus♂）为研究对象,分析了一氧化碳（CO）发色处理对鱼片背部暗色肉贮藏过程中色泽的影响。结果表明,CO发色处理可以明显提高鱼片的红绿色值（a^＊）,并影响贮藏过程中色泽变化,特别是表征鱼片色泽的a^＊。冷藏初期发色鱼片a^＊略有上升,而后缓慢下降,但未发色鱼片则始终呈缓慢下降的趋势,冻藏期间3种处理鱼片a^＊均缓慢下降;发色鱼片冷藏期间保持鲜红色泽达13d,冻藏达半年。其他2项色泽指标亮度（L^＊）和黄蓝色值（b^＊）贮藏过程中变化趋势基本一致。贮藏过程中a^＊的变化情况与肌肉组织对CO的结合程度及稳定性密切相关,一般经CO发色处理的鱼片贮藏1～2d后鱼片的a^＊会进一步提高,这在冷藏过程中表现尤为明显。CO发色处理对鱼肉中的色素成分肌红蛋白（Mb）起到一定的保护作用,在某种程度上抑制或减缓了Mb氧化反应的发生,阻止高铁肌红蛋白（met—Mb）的生成。 相似文献
4.
为探究不同放血方法对鳙鱼(Aristichthys nobilis)放血效果及鱼肉品质的影响,采用了敲头致晕(对照组)、切鳃、断脊和切尾4种操作方式对鳙鱼进行放血处理,以操作时间、色泽、血红蛋白(Hb)含量、肌红蛋白(Mb)和高铁肌红蛋白(met-Mb)含量等指标评价放血效果;在4℃贮藏条件下,以硫代巴比妥酸(TBA)、挥发性盐基氮(TVB-N)、pH和离心损失率等指标评价鱼肉品质。结果显示：与其他放血方法相比,切尾放血操作更简便,亮度(L)和白度值显著提高,且Hb和Mb含量低;断脊与切尾放血可延缓TBA与离心损失率增长速度;不同放血方法对鱼肉TVB-N无太大影响;与其他试验组相比,断脊放血与切尾放血的鱼肉pH较高。研究表明,依据放血效果及鱼肉品质指标,切尾放血处理的鳙鱼获得了更好的放血效果,鱼肉品质也得到了改善,可为未来鳙鱼的机械放血提供理论依据。 相似文献
5.
为了比较鲟鱼(Acipenser sinensis)肉在4℃冷藏与?3℃微冻过程中的品质变化,提供一种提高鲟鱼新鲜品质的贮藏方式,通过感官评分、菌落总数(TVC)、pH值、挥发性盐基氮值(TVB-N)、硫代巴比妥酸值(TBA)、质构、挥发性风味物质、水分分布状态与肌纤维微观结构等指标的测定,评价了2种温度贮藏对鲟鱼肉品质的影响。结果显示,随着贮藏时间的延长,2种低温保鲜方式下鲟鱼肉的自由水与结合水的比例、TVB-N、TBA和菌落总数均呈现上升趋势;质构指标硬度和弹性及感官评分均呈降低趋势;观察其微观结构发现,随着贮藏时间的延长,肌纤维之间出现黏连,肌节逐渐由清晰变为模糊,?3℃贮藏后期表现尤为明显。综合各指标的变化规律,确定了4℃冷藏和?3℃微冻条件下,鲟鱼肉的货架期分别为6 d和18 d。与冷藏相比,微冻可较好地保持鲟鱼肉品质,微生物对鲟鱼肉的腐败进程影响较小,而质构指标则是影响贮藏末期感官评分的最主要因素。 相似文献
6.
序言金枪鱼含高蛋白质、高肌内脂肪和高维生素A、D,具有很高的营养价值,金枪鱼又称为"海中极品"。金枪鱼肌肉中存在着大量的肌红蛋白和色素蛋白,因而肉色鲜红,极易造成肌肉变色氧化,必 相似文献
7.
鳙在冷藏和微冻贮藏下品质变化规律的研究 总被引：5，自引：0，他引：5
文章研究了鳙（Aristichthys nobilis）在不同贮藏温度下的品质变化规律。将经过前处理的鳙分别贮藏在4℃和-3℃中,通过测定其感官和理化指标,即总挥发性盐基氮（TVB—N）、硫代巴比妥酸（TBA）、鲜度K值、pH、汁液流失率和蒸煮损失率,评价不同温度对鳙品质的影响。结果显示,鳙分别在4℃贮藏至第10天和-3℃贮藏至第30天时失去感官食用品质。但K值在4℃贮藏至第6天和-3℃贮藏至第20天超过临界值。4℃下鳙的TVB—N显著高于-3℃。在整个贮藏过程中TBA均未超过2．00mg·kg-1。的限量值,说明TBA不适合单独用于评价鳙的品质变化。pH分别在4℃贮藏至第4天和-3℃贮藏至第10天达到最低值,分别为6．81和6．76。与4℃相比,-3℃下鳙的汁液流失率和蒸煮损失率较高,这可能与-3℃微冻条件下鳙肉组织冰晶生成导致持水力下降有关。综合K值和感官指标的变化,4℃和-3℃下鳙的货架期分别为6d和20d,且-3℃贮藏能明显延长鳙的货架期。 相似文献
8.
9.
10.
通过测定长丰鲢（ Changfeng silver carp ）鱼片在冷藏（4℃）和微冻（-3℃）条件下的感官品质、菌落总数（ TAC）、汁液流失率、 pH、电导率（ EC）、挥发性盐基氮（ TVB-N）以及K值等指标的变化,评价两种贮藏条件对长丰鲢鱼片品质的影响。结果表明：长丰鲢鱼片分别在4℃贮藏至第8天和-3℃贮藏至第25天时失去感官食用价值。4℃贮藏第6天菌落总数为6.75 lg cfu/g,-3℃贮藏第20天为5.89 lg cfu/g。 TVB-N值在4℃贮藏至第8天为29.1 mg/100 g,-3℃贮藏至第25天为21.1 mg/100 g。与冷藏相比,微冻贮藏下长丰鲢有较高的汁液流失率。综合各项指标变化,冷藏和微冻贮藏条件下长丰鲢鱼片的货架期分别为6 d和20 d,微冻贮藏较冷藏长丰鲢鱼片贮藏期延长了2.3倍。 相似文献
11.
Hirofumi Arai Wataru Tani Akira Okamoto Kenji Fukunaga Yuki Hamada Katsuyasu Tachibana 《Fisheries Science》2009,75(2):499-505
The commercial value of yellowtail Seriola quinqueradiata meat is often reduced by color deterioration of the dark muscle during storage. The objective of this study was to investigate
the effect of simultaneous dietary supplementation of vitamin C (VC) and vitamin E (VE) to cultured yellowtail on color degradation
of the dark muscle during storage. Yellowtail were fed for 6 or 11 days on a diet containing 1% VC and 1% VE (vitamin group)
or without these vitamins (control group). The amounts of VC and VE in the dark muscle of the vitamin group tended to be higher
than those of the control group. During the storage of sliced meat at 23 and 4°C, the decreases in a* value (redness) of the dark muscle of the vitamin group was slower than those of the control group. The formation of metmyoglobin,
which can occur along with myoglobin oxidation, in the dark muscle of the vitamin group was slower than that of the control
group. These results suggest that simultaneous feeding of high amounts of VC and VE for a short period to yellowtail before
harvesting could suppress the color deterioration of the dark muscle during storage. 相似文献
12.
The present study investigated the effects of lipid oxidation on quality deterioration in the ordinary and dark muscles of skipjack tuna Katuwonus pelamis during the early stages of ice storage for 72 h. The lipid hydroperoxide content of the dark muscle was significantly higher (P < 0.01) than that of the ordinary muscle throughout 72 h of ice storage. The metmyoglobin content of the ordinary muscle gradually increased, and was accompanied with darkening in the fish meat color. On the other hand, the addition of sodium ascorbate or 6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid (Trolox®) to the ordinary muscle of skipjack tuna significantly inhibited the formation of lipid hydroperoxide as well as metmyoglobin formation. Thus, a decrease in α-tocopherol content in the ordinary muscle with antioxidant addition was not observed during ice storage period. In conclusion, the rate of lipid oxidation of skipjack tuna ordinary muscle is closely related to metmyoglobin formation, and the addition of antioxidants to fish meat is effective at inhibiting lipid oxidation as well as myoglobin oxidation in post-mortem meat. 相似文献
13.
The discoloration of tuna meat proceeds during frozen storage at around ?20 °C. On the other hand, the discoloration of highly fresh tuna meat could effectively be suppressed even if stored at ?20 °C. However, the suppressive mechanism of the discoloration is not well understood. Here the effects of ATP on the autoxidation rate and molecular structure of tuna myoglobin are reported. The autoxidation rate of southern bluefin tuna Thunnus maccoyii myoglobin at 25 °C was suppressed in the presence of ATP especially in acidic pH range. Mixing ATP with myoglobin induced a spectral perturbation in the soret region of myoglobin. This spectral perturbation was observed as a function of the ATP concentration. Quenching of myoglobin fluorescence was also caused by ATP, saturating at around 0.5 mM ATP. According to dynamic light-scattering measurements, the molecular weights of tuna Mb changed from 15.5 to 11.3 kDa with ATP and zeta-potential measurements gave also a negative surface charge without ATP and a positive one with ATP, respectively. The above results indicate that ATP-induces changes in the conformational structure of myoglobin. The effects of ATP on myoglobin could thus provide a possible mechanism to regulate the autoxidation of myoglobin. 相似文献
14.
Hideto Fukushima Koki Yamada Toshimichi Maeda Ritsuko Wada Masahiro Matsumiya 《Journal Of Aquatic Food Product Technology》2020,29(7):671-680
ABSTRACT Squid processed products such as dried-seasoned squid turn brown during storage, causing a change in quality. The main cause of this browning is melanoidin produced by the Maillard reaction. In this study, four types of squid were processed at different heating temperatures between 50 and 90°C and examined for suppression of the production of D-ribose, the main component of melanoidin. Furthermore, the color change of the squid meat with each heat treatment during storage of 32 days at 30°C was investigated. Bigfin reef squid and cuttlefish with a relatively high freshness decreased D-ribose generation as the heating temperature increased, and the browning during storage also decreased accordingly. In contrast, Humboldt squid with a low freshness did not generate new D-ribose at any heating temperature during storage. Nevertheless, the browning was reduced as the heating temperature increased. It is thought that the Maillard reaction was also reduced by the heat denaturation of muscular proteins. These results suggest that browning due to the Maillard reaction of squid meat is greatly affected by initial freshness and heating temperature. 相似文献
15.
Tze-Kuei Chiou Ching-Yung Pong Fang-Pei Nieh and Shann-Tzong Jiang 《Fisheries Science》2001,67(4):694-702
ABSTRACT: To investigate the reducing ability of met-myoglobin (metMb) reductase, browned tuna meat was immersed with/without metMb reductase (0.103 unit/mL) for 120 min at 4°C. The metMb reductase activity of browned tuna meat significantly increased, whereas no significant change was observed in the control sample for the first 10 min of immersion ( P > 0.05). After comparing the changes in metMb reductase activity, metMb content, Hunter's 'a' and color, it was observed that the reductase did recover the bright red color. To further confirm the role of metMb reductase in color stability, fresh tuna meat was first immersed in metMb reductase (0.503 unit/mL) or a mixture of reductase and nicotinamide adenine dinucleotide (NADH) (1 mM) solutions at 5°C for 10 min, and then stored at 4°C and relative humidity 100%. No significant changes in metMb accumulation and in metMb reductase activity were observed between samples treated with enzyme alone and enzyme + NADPH ( P > 0.05). Changes in metMb reductase activity, metMb, Hunter's 'a' value and color for both the control and treated samples suggested that immersion in metMb reductase could extend the color stability of tuna meat, and that the enzymatic reduction of metMb by its reductase occurred during refrigerated storage. 相似文献
16.
为评价羊驼肉的食用品质,试验采集9头羊驼肉作为样本,测定了羊驼肉肌红蛋白、系水率、蒸煮损失、剪切力、胶原蛋白、水分含量、粗蛋白、肌内脂肪和粗灰分的含量,初步建立了评定羊驼肉品质的方法。结果表明:羊驼肉的肌红蛋白、系水率、剪切力、胶原蛋白、蛋白质和肌内脂肪含量分别为8.2×10-2μmol/g、75.8%、4.7kg、3.4mg/g、25.6%、0.4%,羊驼肉中肌红蛋白含量低于牛肉;肉品的系水率较高,持水性较强,嫩度较猪肉差,但远优于牛肉;羊驼肉蛋白质和矿物质含量明显高于猪肉、牛肉,但肌内脂肪含量较低。总之,羊驼肉是一种优质的肉类资源,大有利用和开发前景。 相似文献
17.
Yellow pigment deposition is a quality defect associated with channel catfish fillets. This study evaluated the relationship between fillet color and carotenoid contents as well as the effect of refrigerated storage on the color and carotenoid content of discolored catfish fillets. The color and carotenoid content of the yellow fillets were analyzed using the L, a, b‐color system and high performance liquid chromatography analysis, respectively. A strong linear relationship between visual yellowness (i.e., the b‐values) of fresh catfish fillets and the sum of three major carotenoid contents was observed. Yellow discolored catfish fillets became darker and more yellow during 12 d of refrigerated storage. However, the total carotenoid content of yellow fillets decreased or remained unchanged during storage. Results suggest that while the yellow discoloration of fresh catfish fillets is related to carotenoid contents, the intensification of the discoloration during storage appears to be related to another chemical phenomenon. 相似文献
18.
To characterize post-mortem changes in fish meat quality during chilled and frozen storage, muscle toughness and the connective tissue structure of muscle were compared between two mackerel species, spotted mackerel Scomber australasicus and Pacific mackerel S. japonicus. Measurement of the breaking strength of meat slices from both non-frozen fresh fish and frozen-thawed fish revealed that spotted mackerel meat was softer than Pacific mackerel meat. Under scanning electron microscopic observation, the connective tissue of non-frozen meat of spotted mackerel was thinner than that of Pacific mackerel. In addition, the collagen content in the spotted mackerel meat was lower than that of Pacific mackerel. These findings suggest that connective tissue structure might influence muscle toughness in mackerel. 相似文献
19.
选取-20℃、-30℃和-50℃3个冻藏温度,以TVB-N值、肌原纤维蛋白含量、Ca2+-ATPase活性、巯基含量、TBARS值及肌肉组织微观结构为指标,结合感官评分,对比分析90 d内日本枪乌贼(Loligo japonica)的品质变化规律。结果显示,在不同冻藏温度下,随着时间的延长,Ca2+-ATPase活性和感官评分不断下降;肌原纤维蛋白和巯基含量,则先略微上升而后快速下降;TVB-N值和TBARS值呈不断上升的趋势,且温度越高上升速率越快;肌肉组织微观结构分析表明,枪乌贼肌纤维结构在冻藏过程中逐渐变得松散。相比-20℃,-30℃和-50℃冻藏温度条件下更能长久地保持枪乌贼品质,且品质无显著差异。综合分析认为,冻藏温度低于-30℃时,可较好地保持枪乌贼品质。 相似文献
20.
Marit Espe Kari Ruohonen Marit Bjrnevik Livar Fryland Ragnar Nortvedt Anders Kiessling 《Aquaculture (Amsterdam, Netherlands)》2004,240(1-4):489-504
Atlantic salmon were sampled in June, September and February of the consecutive year and were stored on ice for up to 14 days in order to test the effect of harvest time and subsequent ice storage on meat quality. Texture and gaping frequency were analysed and were related to colour, protein degradation, collagen solubility, collagen types and final pH as well as lipid oxidation in the fillets to test possible interactions between harvest time and quality degradation during storage. In February, the connective tissue contained more soluble collagen and less insoluble collagen, as well as more of both types I and V collagen, than in the samples collected in June. During ice storage, fish became softer with a concomitant increase in the number of fish displaying very high gaping. pH increased during ice storage and fillet colour became lighter and redder, while yellowness changed in the fattier fillets upon ice storage. Ice storage resulted in changes in pepsin-soluble collagen (PSC) depending on harvest time as did both types I and V collagen. The softer the fish, the higher the gaping score and the more insoluble collagen, the less gaping occurred. 相似文献