| 英文摘要 |
The red color retention techniques of Taiwan Tilapia (Oreochromis nilotica (♂) × O. mossambica (♀)) had always been an unsolved problem in the food industry of Taiwan. The traditional method involves the utilization of carbon monoxide, which poses some concern to its toxicity. In this study, the authors developed a novel, yet safe and suitable technique as an attempt to retain the redness and the quality of Taiwan Tilapia. The results indicated that antioxidant could retard the deterioration of fillet when compared to the control. Antioxidant addition also can slow down the increase of VBN, metmyoglobin and help to preserve the color and pH stabilization as well as texture. Regarding economy and operation, the B treatment (adding 1% sodium erythorbate) may be the better choice. In addition, vacuum-massage treatment could accelerate the mixing between antioxidants and fillets, and preserve higher total pigment content. The antibacterial effect of antioxidant was also observed. |
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