摘要
对速冻过程中蕨菜的质量指标及过氧化物酶活性变化进行了研究,发现不同的冻结速率会引起蕨菜中过氧化物酶活性发生较大幅度的变化,并对蕨菜的质量指标产生不同的影响。认为选择适宜的冻结条件是确保速冻蕨菜品质的重要环节。
The change in quality and peroxidase (POD) activity of pteridium aquilinum during freezing are studied in this experiment. According to the result, freezing process produces significant changes in POD activity. According to the quality indicator after thawing, it is shown that suitable freezing conditions are regarded as the important process to ensure the pteridium aquilinum′s quality.
出处
《食品科技》
CAS
北大核心
2004年第11期33-36,共4页
Food Science and Technology
关键词
蕨菜
冻结
酶活性
pteridium aquilinum
freezing
enzymatic activity
