Dept. of Nutrition and Food Sciences, Univ. of Rhode Island, West Kingston, RI, USA.
J Food Sci. 2013 Jun;78(6):S902-10. doi: 10.1111/1750-3841.12145.
Carbon monoxide (CO) has been used to stabilize the color of fish muscle during frozen storage and distribution. This study compared changes in the quality profiles of CO-treated and untreated (UT) tilapia fillets stored at 21 to 22 °C (room temperature), 4 to 5 °C (refrigerated), and 0 °C (iced). Samples (n = 3) were analyzed at different time intervals for chemical, lipid oxidation, microbiological, color, and expert sensory profiles. CO samples contained greater (P < 0.05) apparent ammonia and total volatile base nitrogen (TVB-N) at day 0, with greater (P < 0.05) TVB-N throughout refrigerated and iced storage. At time 0, peroxide values (POV) and thiobarbituric-acid-reactive substances were lower (P < 0.05) for CO samples and continued to have lower trends throughout all storage temperatures. Microbiological analysis at time 0 did not show any differences between UT and CO samples. Redness (a*) color values were greater (P < 0.05) in CO tilapia at time 0; however, treated product showed a more rapid decline in a* throughout all storage temperatures. While expert sensory evaluation showed no statistical differences between UT and CO tilapia at time 0, CO product failed sensory assessment sooner than UT product when stored refrigerated and in ice.
一氧化碳 (CO) 已被用于稳定冷冻储存和运输过程中鱼类肌肉的颜色。本研究比较了在 21 至 22°C（室温）、4 至 5°C（冷藏）和 0°C（冰藏）下储存的 CO 处理和未处理（UT）罗非鱼片的质量变化。在不同时间间隔对样品（n = 3）进行化学、脂质氧化、微生物、颜色和专家感官分析。CO 样品在第 0 天含有更高的（P < 0.05）表观氨和总挥发性碱基氮（TVB-N），在冷藏和冰藏期间 TVB-N 更高（P < 0.05）。在第 0 天，过氧化物值（POV）和硫代巴比妥酸反应物质（TBARS）较低（P < 0.05），在所有储存温度下均呈下降趋势。在第 0 天，微生物分析显示 UT 和 CO 样品之间没有差异。CO 罗非鱼片的红色（a*）值较高（P < 0.05）；然而，处理后的产品在所有储存温度下的 a*值下降更快。尽管专家感官评估在第 0 天没有显示 UT 和 CO 罗非鱼片之间的统计学差异，但冷藏和冰藏时 CO 产品的感官评估比 UT 产品更早失败。
