摘要
本文研究了紫贻贝在冻藏（贮藏温度为－２５℃或－１８℃）过程中的质构、ＥＰＮ值和感官评定等质量指标的变化。用新鲜紫贻贝经过不同的加工而制成七种速冻产品，进行对照实验研究。实验结果表明，冷藏温度、添加剂、开壳方式和镀冰衣等因素对速冻贻贝的质量产生重要影响。
The changes of texture, EPN value and sensory quality of the mussel (Mytilus edulis Linn) during frozen storage were studied. Seven sorts of quick frozen food were produced from fresh M. edulis by different processing method. A comparison research was made among them. The experimental results show that these factors including frozen storage temperature, additives, mode of shucking and ice glazing are important to well keep quality of quick frozen mussels.
出处
《中国水产科学》
CAS
CSCD
1996年第4期93-98,共6页
Journal of Fishery Sciences of China
关键词
紫贻贝
速冻保鲜
质量指标
感官评定
Mytilus edulis, Rapid freezing preservation, Quality index, Sensory test
