文章摘要
吴永沛.温度对褶牡蛎肉品质的影响[J].水产学报,1992,16(1):16~23
温度对褶牡蛎肉品质的影响
EFFECT OF TEMPERATURE ON QUALITY OF OYSTER (QSTREA PLICAT}ILA)
投稿时间:1991-03-01  修订日期:1991-10-01
DOI:
中文关键词: 多肽  pH值  挥发性盐基氮
英文关键词: peptide  pH value  YBN
基金项目:
作者单位
吴永沛 厦门水产学院 361021 
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中文摘要:
      本文阐述贮藏在不同温度条件下的褶牡蛎,其5%TCA 可溶性总氮(TSN)、Folin-酚阳性物质、游离氨基氮(FAAN)、pH 值及挥发性盐基氮(VBN)含量的变化规律,并对热水抽提液中的多肽组份作了分离和分子量测定。结果发现,5%TCA可溶性总氮和Folin-酚阳性物质都出现先下降后上升的现象。分子量在1000~3000MW 的多肽相对含量,在 0℃及 30℃均随贮存时间延长而增加。pH 值和 VBN含量的变化呈相反趋势,即 pH值随贮藏时间延长而降低,而VBN含量却上升。利用阿累乌尼斯图(Arrhenius plot)原理对VBN 含量的变化规律作了进一步的研究,证明在22℃处该图有一折点。
英文摘要:
      In this paper the changes of Total Soluble Nitrogen (TSN) in 5%TCA extracts,Falin Phenol Positive Suhstnce,Free Amino Nitrogen (FAAN),pH value and VolatilB Basic Nitrogen (VEN) ware studied for the quality ofoyster (Ostrea pZicateZa) stored under different temperatures. Moreover,the pepti-des in hot water extract were separated, and the molecular weights of them weremeasured The experimental results showed thet TSN values in 5%TCA solutionand Fnlin-Phenol positive substance increased initially,then decreased afterwards.The relative nontent of peptides with molecular weit ranging from 1000-3000MW increased as the storage period at 0℃ or 30℃ was prolonged. The pH value de-seended whereas the Y.BN content ascended with the prolongation of the storagetime. By using Arrhenius plat's principle, the change of VEN content was furtherstudied, showing that there was an inflection point an the plot at the temperatureof 22℃ .
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