文章摘要
何利平,冯志哲,王季襄.鲢在低温冻藏时的生化和质地特性研究[J].水产学报,1990,14(4):297~303
鲢在低温冻藏时的生化和质地特性研究
ON THE BIOCHEMICAL AND TEXTURAL PROPERTIRS OF SILVER CARP UNDER LOW TEMPERATURE FROZEN STORAGE
投稿时间:1990-01-01  修订日期:1990-07-01
DOI:
中文关键词:   冻藏  质地  蛋白质变性
英文关键词: silver carp  frozen  texture  protein denaturation
基金项目:
作者单位
何利平 东海水产研究所 上海 
冯志哲 上海水产大学 
王季襄 上海水产大学 
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中文摘要:
      本试验旨在通过测定鲢在低温冻藏时的生化和质地特性参数之变化规律,来考察几种冻藏方法对其品质的影响,从而对鲢的冻藏提出合理的工艺。生化特性参数以K值和EPN值来检验。质地特性采用具有样品测定室为挤压剪切室的 Ottawa 质地测定系统。试验结果表明:①冻结前的去内脏等处理可很显著地影响肌肉的鲜度K值(P<0.01);②快冻比慢冻可减少质地的损失,快冻后冻藏的肌肉鲜度很明显地比慢冻的好(P<0.01);③-30℃冻藏比-18℃冻藏可显著地减缓蛋白质变性的速度(P<0.05);④冻藏时是否镀冰衣,其K值和EPN 值在半年内无显著性差异(P>0.10)。
英文摘要:
      The effeot of several treatments on quality of silver carp under low temperature frozen storage were observed. The changes of biochemical and tex-tural properties were meaauxed. The aim of this study is to find an optimal refri-geration technology for silvar carp. Eiochemical properties include K-value and EPN-value (salt Extractable Protein Nitrogen). Textural properties are measured by Ottawa Texture Measuring Systen with Extrusion Shearing Cell. The results show that,(1) The pretreatment(gutting etc.) of fish before frozen significantly affects the freshness (K-value) of muscle(p<0.01);(2)The Fast-freeaing method obviously reduces tha damage of texture, and significantly maintain the freshness of the muscle (p<0.01)。(3) Comparing with -1 8℃,under -30℃ frozen storage significantly decreases the rate of protein denaturatian ( p<0.05),(4) Through 26-weelrs frozen storage, there is no significant difference in g-value and EPN-value between the glazed or unglaged fish (p>0.05).
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