[1]
刘月月, 洪惠, 李大鹏, 等.鳙鱼各部位成分组成及营养功能评价[J]. 科学养鱼, 2020(11):73-74.
[2]
农业农村部渔业渔政管理局, 全国水产技术推广总站, 中国水产学会.2023中国渔业统计年鉴[M]. 北京:中国农业出版社, 2023:17-25.
[3]
姜启兴, 吴佳芮, 许艳顺, 等.鳙鱼不同部位的成分分析及营养评价[J]. 食品科学, 2014, 35(5):183-187.
[4]
红餐产业研究院.中国水产预制菜研究报告[R]. 广东:红餐产业研研究院, 2023.
[5]
ATANASOVA R, HADJINIKOLOVA L, NIKOLOVA L.Investigations on biochemical composition of carp fish(Cyprinidae) blood serum at conditions of organic aquaculture[J]. Bulgarian Journal of Agricultural Science, 2008, 14(2):117-120.
[6]
MAESTRE R, PAZOS M, MEDINA I.Involvement of methemoglobin (MetHb) formation and hemin loss in the pro-oxidant activity of fish hemoglobins[J]. Journal of Agricultural and Food Chemistry, 2009, 57(15):7013-7021.
[7]
STERNIA M, DVOAK P, LUNDA R et al.Bleeding of common carp (Cyprinus Carpio) improves sensory quality of fillets and slows oxidative and microbiological changes during refrigerated aerobic storage running title:common carp bleeding improves fillet quality[J]. Food Technology & Biotechnology, 2018, 56(4):524-532.
[8]
SAKAI T, OHTSUBO S, MINAMI T, et al.Effect of bleeding on hemoglobin contents and lipid oxidation in the skipjack muscle[J]. Bioscience, Biotechnology, and Biochemistry, 2006, 70(4):1006-1008.
[9]
TERAYAMA M, OHSHIMA T, USHIO H, et al.Effects of instant killing and bleeding machine on quality of spindle-shape fish[J]. Fisheries Science, 2011, 68(2):1651-1652.
[10]
OLSEN S H, JOENSEN S, TOBIASSEN T, et al.Quality consequences of bleeding fish after capture[J]. Fisheries Research, 2014, 153:103-107.
[11]
ROBB D H F, PHILLIPS A J, KESTIN S C.Evaluation of methods for determining the prevalence of blood spots in smoked Atlantic salmon and the effect of exsanguination method on prevalence of blood spots[J]. Aquaculture, 2003, 217(1):125-138.
[12]
ANDO M, NISHIYABU A, TSUKAMASA Y, et al.Post-Mortem softening of fish muscle during chilled storage as affected by bleeding[J]. Journal of Food Science, 2010, 64(3):423-428.
[13]
AHIMBISIBWE J B, INOUE K, SHIBATA T, et al.Effect of bleeding on the quality of amberjack Seriola dumerili and red sea bream Pagrus major muscle tissues during iced storage[J]. Fisheries Science, 2010, 76(2):389-394.
[14]
MAQSOOD S, BENJAKUL S.Effect of bleeding on lipid oxidation and quality changes of Asian seabass (Lates calcarifer) muscle during iced storage[J]. Food Chemistry, 2011, 124(2):459-467.
[15]
姜启兴, 申丽丽, 汤凤雨, 等.加热温度对鳙鱼肉色泽和质构的影响研究[J]. 食品工业科技, 2013, 34(17):67-70.
[16]
GOMEZ-BASAURI J V, REGENSTEIN J M.Vacuum packaging, ascorbic acid and frozen storage effects on heme and nonheme iron content of mackerel[J]. Journal of Food Science, 2010, 57(6):1337-1339.
[17]
THIANSILAKUL Y, BENJAKUL S, PARK S Y, et al.Characteristics of myoglobin and haemoglobin-mediated lipid oxidation in washed mince from bighead carp (Hypophthalmichthys nobilis)[J]. Food Chemistry, 2012, 132(2):892-900.
[18]
郝淑贤, 何俊燕, 李来好, 等.放血对罗非鱼片色泽的影响[J]. 食品工业科技, 2011(12):149-154.
[19]
金枝, 关志强, 李敏.复合保鲜剂对冰温罗非鱼片的保鲜效果[J]. 广东海洋大学学报, 2019, 39(6):115-123.
[20]
GB/T 5009.228—2016 食品中挥发性盐基氮的测定[S].
[21]
GB/T 5009.237—2016 食品中pH的测定[S].
[22]
胡维杰, 沈韫韬, 马良, 等.不同预处理方式对鲢鱼肉冷藏品质的影响及其机制[J]. 食品科学, 2019, 40(23):220-226.
[23]
邓祎, 陈方雪, 杜柳, 等.不同风干工艺处理的武昌鱼鱼肉品质和风味的变化[J]. 现代食品科技, 2023, 39(4):263-270.
[24]
唐春江, 邓放明.不同放血方式对斑点叉尾鮰鱼鱼肉品质影响的研究[J]. 农产品加工(学刊), 2009(7):44-46.
[25]
李温蓉, 田明礼, 安玥琦, 等.池塘养殖和大湖养殖对"华海1号"团头鲂鱼肉品质的影响[J]. 水产学报, 2022, 46(7):1220-1234.
[26]
刘越.不同理化因素对牛肉肌红蛋白稳定性影响的研究[D]. 南京:南京农业大学, 2017.
[27]
陈景宜.冷却牛肉褪色的生化因素分析及肉色稳定性研究[D]. 南京:南京农业大学, 2012.
[28]
刘大松.草鱼肉在微冻和冰藏保鲜中的品质变化及其机理[D]. 无锡:江南大学, 2013.
[29]
沈月新.水产食品学[M]. 北京:中国农业出版社, 2001:71-74.
[30]
窦川林.鼠尾草提取物对鲢鱼肉保鲜效果的研究[D]. 重庆:西南大学, 2019:83.
[31]
熊善柏.水产品保鲜贮运与检验[M]. 北京:化学工业出版社, 2007:166-172.
[32]
GB 2733—2015 鲜、冻动物性水产品[S].
[33]
方静, 黄卉, 李来好, 等.不同致死方式对罗非鱼鱼片品质的影响[J]. 南方水产科学, 2013, 9(5):13-18.
[34]
SONGSAENG S, SOPHANODRA P, KAEWSRITHONG J, et al.Quality changes in oyster (Crassostrea belcheri) during frozen storage as affected by freezing and antioxidant[J]. Food Chemistry, 2010, 123(2):286-290.
[35]
DURAN A, ERDEMLI U, KARAKAYA M, et al.Effects of slaughter methods on physical, biochemical and microbiological quality of rainbow trout Oncorhynchus mykiss and mirror carp Cyprinus carpio filleted in pre-, in-or post-rigor periods[J]. Fisheries Science, 2008, 74(5):1146-1156.
[36]
牛宝卫.大菱鲆冰温气调保鲜技术研究[D]. 青岛:中国海洋大学, 2009:39.
[37]
陈名帅, 范兴, 陆玉芹, 等.宰前二氧化碳麻醉对罗非鱼肉品质影响的研究[J]. 现代食品科技, 2014, 30(4):226-244.
[38]
RICHARDS M P, NELSON N M, KRISTINSSON H G, et al.Effects of fish heme protein structure and lipid substrate composition on hemoglobin-mediated lipid oxidation[J]. Journal of Agricultural and Food Chemistry, 2007, 55(9):3643-3654.
[39]
MOHAN C O, RAVISHANKAR C N, LALITHA K V, et al.Effect of chitosan edible coating on the quality of double filleted Indian oil sardine (Sardinella longiceps) during chilled storage[J]. Food Hydrocolloids, 2012, 26(1):167-174.
[40]
卢涵.鳙鱼肉低温贮藏过程中蛋白氧化、组织蛋白酶活性与品质变化规律的研究[D]. 北京:中国农业大学, 2017.
[41]
许艳顺, 葛黎红, 王丹, 等.腌制对低温保鲜草鱼片品质的影响[J]. 食品工业科技, 2015, 36(24):311-328.
[42]
RICHARDS M P, MODRA A M, LI R.Role of deoxyhemoglobin in lipid oxidation of washed cod muscle mediated by trout, poultry and beef hemoglobins[J]. Meat Science, 2002, 62(2):157-163.
[43]
JAVED M, YU W, YANG H, et al.Characteristics of hemoglobin and its pro-oxidative activity in washed silver carp (Hypophthalmichthys molitrix) mince as affected by pH[J]. Journal of Food Processing and Preservation, 2021, 45(6):1-12.