Journal of Food Processing and Preservation, 2008,32(5):729-739

影响因子：0.389

Abstract: The conditions of color retention for tilapia fillets (O. niloticus♀× 0. aureus♂) treated by euthanatizing with reduced carbon monoxide (CO) were investigated. Live tilapias were first exposed to water saturated with CO. After a certain amount of CO-saturated water had been pumped through the gills, the tilapias were timely picked out and killed following the industry guidelines. The color value of fillets was measured by colorimeter to evaluate the color retention. The results showed that (1) temperature did not have a significant effect on the color ofthe fillets; (2) the optimal conditions were a ratio of 3:1, v/w between water and fish, a CO flow rate of 80 mL/min and 10 min CO injection followed by 5 min air exposure. Under these conditions, a higher a* value (redness 19.44) and a better sensory evaluation value (4.8) were obtained; and (3) the proposed method shortened processing time by 30-35 min, reduced the frequency of sterilization to only once, significantly lowered microbial counts from 82.33× 10² to 56.33×10² and reduced the CO requirement 25-fold, which has significant occupation, health, safety, and environmental implications.

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