不同处理方式对尼罗罗非鱼鱼片品质的影响。
Influence of treatments in the quality of Nile tilapia () fillets.
作者信息
Fonseca Gustavo Graciano, Cavenaghi-Altemio Angela Dulce, de Fátima Silva Mariangela, Arcanjo Verônica, Sanjinez-Argandoña Eliana Janet
机构信息
Laboratory of Bioengineering Faculty of Engineering Federal University of Grande Dourados Dourados Mato Grosso do Sul Brazil.
Laboratory of Food Technology Faculty of Engineering Federal University of Grande Dourados Dourados Mato Grosso do Sul Brazil.
出版信息
Food Sci Nutr. 2013 Apr 26;1(3):246-253. doi: 10.1002/fsn3.33. eCollection 2013 May.
In this study, the influence of different treatments was evaluated: nonwashing, washing in chlorinated water and washing/soaking in chlorinated water and sodium chloride on the quality of Nile tilapia () fillets during storage at 1.0 ± 0.5°C through daily analysis of pH, moisture, and lipids content. Microbiological analysis and growth modeling for mesophilic and psychrotrophic bacteria and sp. were also carried out. Finally, we confirmed the microbiological safety through sensory analyses. The main results suggest that fillets washed or soaked in chlorinated water and sodium chloride present clear and narrower blood line coloration; that is, they are less oxidized than those that received other treatments and are microbiologically safe for use within 12 days of storage. It was concluded that the treatments in chlorinated and salinized water favored the quality maintenance of fillets.
在本研究中，评估了不同处理方式的影响：不清洗、在氯化水中清洗以及在氯化水和氯化钠中清洗/浸泡，通过每日分析pH值、水分和脂质含量，研究这些处理方式对尼罗罗非鱼（）鱼片在1.0±0.5°C储存期间品质的影响。还进行了嗜温菌、嗜冷菌和 菌的微生物分析及生长建模。最后，通过感官分析确认了微生物安全性。主要结果表明，在氯化水和氯化钠中清洗或浸泡的鱼片呈现出清晰且较窄的血线颜色；也就是说，它们的氧化程度低于接受其他处理的鱼片，并且在储存12天内微生物学上安全可用。得出的结论是，氯化水和盐水处理有利于鱼片品质的保持。
Zotero 插件