米菲兔 足交

 成一伟，林向东，曹雪涛 （海南大学食物学院，海南 海口 570228）

摘抄：针对冷冻罗非鱼片在贮运经由中后光品性退化的问题开展历练，寻求一种缜密冻鱼片贮藏时间变色的新次第。遴荐反应面历练诡计，在发色罗非鱼片和不发色罗非鱼片的冰衣中加入不同添加剂，测定鱼片中高铁肌红卵白含量，相比组氨酸、抗坏血酸钠、异抗坏血酸钠、山梨酸钾及烟酰胺对鱼片的冰衣护色后果。放浪露馅，山梨酸钾与异抗坏血酸钠为较优的添加剂组合。以高铁肌红卵白含量拟合公式中变色扫数为历练谋划，获取未发色鱼片护色的优化配方为：异抗坏血酸钠0.32‰米菲兔 足交，山梨酸钾0.68‰，此时变色扫数为13.79；发色罗非鱼片的最适护色组合为：异抗坏血酸钠0.32‰，伦理电影有哪些山梨酸钾0.68‰，变色扫数为10.42。商量标明，冰衣护色法对缜密冷冻罗非鱼片的消失及褐变是有后果的，可行动罗非鱼片出口加工和贮运的实用本事，能有用减缓冷冻罗非鱼片的褐变速率，延伸其秀丽红色或原色的保捏时候。

要害词：冷冻罗非鱼片；冰衣护色法；山梨酸钾；异抗坏血酸钠；变色扫数

Color-protecting effect of compound ice glaze on frozen tilapia fillets CHENG Yiwei，LIN Xiangdong，CAO Xuetao ( College of Food Science and Technology，Hainan University，Haikou Hainan 570228， China)

Abstract： Focused on the color degradation issue of tilapia fillets at their storage and transportation， this research was conducted to look for a new method that could avoid the problem. Under the response surface design， different additives were added to CO-colored and uncolored tilapia fillets groups， and the color-protecting effects of histidine， sodium ascorbate， sodium erythorbate， potassium sorbate， and nicotinamide on glazed fillets were compared， with the met-Mb contents as indicators. The results showed that the optimized additive formulas were 0.32 ‰ potassium sorbate and 0.68 ‰ sodium erythorbate for both the uncolored and colored tilapia fillets groups， with the color-changing coefficient of the uncolored group being 13.79 and that of the CO-colored group 10.42. The research indicates that ice glazing method is effective in avoiding color fading and slowing down the browning rate of frozen tilapia fillets， and can be used in tilapia fillet storage and exporting thus to prolong the color retaining duration.

Keywords：frozen tilapia fillets; water glaze color-protecting; potassium sorbate; sodium erythorbate; color-changing coefficient米菲兔 足交