成一伟，林向东，曹雪涛
（海南大学食品学院，海南 海口 570228）

摘要：针对冷冻罗非鱼片在贮运过程中色泽品质退化的问题开展试验，寻求一种防止冻鱼片贮藏期间变色的新方法。采用响应面试验设计，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蛋白含量，比较组氨酸、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效果。结果显示，山梨酸钾与异抗坏血酸钠为较优的添加剂组合。以高铁肌红蛋白含量拟合公式中变色系数为试验指标，得到未发色鱼片护色的优化配方为：异抗坏血酸钠0.32‰，山梨酸钾0.68‰，此时变色系数为13.79；发色罗非鱼片的最适护色组合为：异抗坏血酸钠0.32‰，山梨酸钾0.68‰，变色系数为10.42。研究表明，冰衣护色法对防止冷冻罗非鱼片的褪色及褐变是有效果的，可作为罗非鱼片出口加工和贮运的实用技术，能有效减缓冷冻罗非鱼片的褐变速度，延长其鲜艳红色或原色的保持时间。

关键词：冷冻罗非鱼片；冰衣护色法；山梨酸钾；异抗坏血酸钠；变色系数

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