摘要
纸层析法对松花江鲤鱼肌肉肌苷酸含量和鱼肉保鲜时间作了研究,结果表明:室温20℃下,鲤鱼肌肉存放3小时左右,肌苷酸含量达到了最高值为6.326±0.12μmol/g,保鲜时间为9小时。冷冻-18℃下,鲤鱼肌肉存放10天,肌苷酸含量达到了峰值为5.931±0.13μmol/g,保鲜时间为20天。
aper chromatography was used to determined theamount of inosinic acid (IMP)in extrats of Songhuajing river.Carp muscle. The results indicated that the amount of IMP inthe carp muscle reached the maximum level 6.326±0.12μmol/g at 20three hours and 5.931±0.13μmol/g at-18℃ ten days after slaughter. The keeping time ofSonghuajing river carp muscle at 20 ℃ and-18℃were re-spectively nine houts and twenty days.
出处
《水产科学》
CAS
北大核心
1995年第5期15-17,共3页
Fisheries Science
关键词
松花江
鲤鱼
肌肉
肌苷酸
保鲜时间
Songhuajiang river carp muscle Inosinic acid Keeping time