Volume 15 Issue 4
Aug.  2019
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ZHAO Min, LI Laihao, YANG Xianqing, HUANG Hui, WEI Ya, CEN Jianwei, LIN Zhi. Study on non-CO color retention method of tilapia fillets[J]. South China Fisheries Science, 2019, 15(4): 107-112. DOI: 10.12131/20180227
Citation: ZHAO Min, LI Laihao, YANG Xianqing, HUANG Hui, WEI Ya, CEN Jianwei, LIN Zhi. Study on non-CO color retention method of tilapia fillets[J]. South China Fisheries Science, 2019, 15(4): 107-112. DOI: 10.12131/20180227
shu

Study on non-CO color retention method of tilapia fillets

  • 1.

    Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs; South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China

  • 2.

    College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China

  • 3.

    Guangdong Shunxin Ocean Fishery Group Co., Ltd., Yangjiang 529800, China

More Information
  • Received Date: October 07, 2018
  • Revised Date: February 26, 2019
  • Accepted Date: April 24, 2019
  • Available Online: July 24, 2019
    Graphical Abstract
    • Abstract

  • In order to study new non-CO color retention method of tilapia fillets and achieve a safe and effective color retention process, we used color difference value as main evaluation index for the fillets' color. Based on single-factor test of sodium nitrite concentration, sodium bicarbonate concentration and soaking time, we used Box-Behnken center design principle to optimize the response surface test of the assay  scheme. The results show that soaking in a composite solution of sodium nitrite concentration of 0.4 g·L−1 and sodium bicarbonate concentration of 5.0 g·L−1 for 22 min performs well. The redness value (Δa*) of the red meat was 1.97 with an increase of 17.35%. The overall color of the fillets was improved. A new method of non-CO color retention  technology of tilapia fillets is obtained.

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