CAJ | 학술논문

选取4℃、-7℃和-21℃保存的罗非鱼片，运用感官评定和 TVB-N 测量评价其品质变化，运用质构仪测量其各质构参数变化，所测结果绘制变化趋势曲线并用方程拟合建立模拟函数；运用SPSS13．0软件分析品质参数与质构参数之间的相关性；根据罗非鱼货架期，推测相关性较高的质构参数的腐败评价点。试验结果显示：冻罗非鱼片的弹性及内聚性变化与品质变化的相关性较大，估测相关腐败评价点分别为0．5828和0．1991，所测结果与实测值比较，误差在可接受范围内，因此该结果可以作为评价罗非鱼腐败的标准。
선취4℃、-7℃화-21℃보존적라비어편，운용감관평정화 TVB-N 측량평개기품질변화，운용질구의측량기각질구삼수변화，소측결과회제변화추세곡선병용방정의합건립모의함수；운용SPSS13．0연건분석품질삼수여질구삼수지간적상관성；근거라비어화가기，추측상관성교고적질구삼수적부패평개점。시험결과현시：동라비어편적탄성급내취성변화여품질변화적상관성교대，고측상관부패평개점분별위0．5828화0．1991，소측결과여실측치비교，오차재가접수범위내，인차해결과가이작위평개라비어부패적표준。
The frozen Tilapia fillets at 4℃, -7 ℃ and -21 ℃ were selected,using sensory test and TVB-N to estimate their quality change and using texture test to estimate their texture parameters change. trend curve was drawn and fitting equation was used to build simulation function;the correlation between the quality and texture parameters was analyzed by SPSS 13.0 software;based on the shelf-time of the Tilapia fil-lets,corruption threshold of texture parameters with high correlation was speculated.Experimental results showed that the correlation between flexibility or correction cohesion and the quality changes of frozen Tilapia fillets was more significant,with the estimating corruption threshold were 0.5828 and 0.1991.The suic error of this result compared with real value is available,so it can be used as the evaluation standard of Tilapia fil-lets corruption.