文章摘要
吴成业.僧帽牡蛎保鲜过程中游离氨基酸_牛磺酸的变化[J].水产学报,1998,22(3):
僧帽牡蛎保鲜过程中游离氨基酸_牛磺酸的变化
CHANGES OF FREE AMINO AND TAURINE OF OSTREA PLICATULA DURING FRESH REPESERVATION
投稿时间:2014-05-06  修订日期:2014-05-06
DOI:
中文关键词: 僧帽牡蛎 保鲜 游离氨基酸 牛磺酸
英文关键词: Ostrea plicatula , Preser vation , Free amino acids , Taurine
基金项目:
作者单位地址
吴成业 福建省水产研究所 福建省水产研究所
摘要点击次数: 1229
全文下载次数: 1031
中文摘要:
      探讨了僧帽牡蛎在低温贮藏保鲜过程中鲜度指标及游离氨基酸、牛磺酸等的变化。实验表明,在0~2℃及3~5℃的贮藏中挥发性盐基氮呈平缓上升趋势,贮藏15天分别为15.2mg/100g和20.6mg/100g;而在6~8℃下贮藏,挥发性盐基氮变化相对较快,15天后高达26.8mg/100g。在萃取液中,牛磺酸的含量最高,其在贮藏中略有下降,但基本上在357mg/100g~387mg/100g范围内波动;游离氨基酸的含量较高的为丙氨酸、甘氨酸和谷氨酸等,丝氨酸、精氨酸、赖氨酸次之,其余氨基酸初始含量相对较低,其含量的变化在不同的贮藏温度下快慢不一样,但各自呈现出一定的规律性。
英文摘要:
      Changes of fr eshness index , free amino acids and taurine dur ing stor age and f resh preservation of Ost rea Pl icatula in low tempera tur e were studied in this exper iment .The experimental resul ts show that when stored in 0 ~ 2 ℃ and 3 ~ 5 ℃, VBN incre ased gentlely with 15 .2mg/100g and 20 .6mg/100g r espect ively af ter 15days stor age . The ir f reshness almost maintained in be tter quality .However , when stored in 6 ~ 8 ℃, VBN ch anged faster than the above , and the quality of oyster enter ed an init ial decomposition stage after 15 days stor age .In oyster ext racts solution the maximum content of taurine was reduced slight ly and kept the fluctuation in the r ange of 357mg/100g ~ 387mg/100g during stor age .The amounts of f ree amino acids in Ala , Gly , and Glu wer e higher than those of Ser , Arg , Lys , wher eas the init ial amounts of other amino acids were rela tivly low .Changes of amount in fr ee amins acids were different whe n stor ed in var ious temper atur es , but they showed the ir own change pat term.
HTML   查看全文   下载PDF阅读器
关闭

手机扫一扫看