摘要
以肌肉盐溶性蛋白含量、巯基含量和ATPase活性为生化特性指标,同时结合pH值、感官评定和挥发性盐基氮等指标,考察了美国红鱼在冰藏期间生化特性及鲜度变化情况。结果表明:随着贮藏时间的延长,盐溶性蛋白含量、巯基含量和ATPase活性均呈下降趋势,冰藏12d后分别下降了70.19%、79.44%和64.26%(Ca2+-ATPase活性);冰藏过程中pH值变化不大,但挥发性盐基氮及感官指标变化比较明显,挥发性盐基氮在第9d时达到33.73mg/100g,处于Ⅲ级鲜度范围。
The changes of biochemical properties ofSciaenops ocellatus during frozen storage were studied by measuring the salt-solubifity of myofibrillar proteins, SH content, A TPase activities and fi＇eshness indexes together with pH value, sensory scores and total volatile basic nitrogen （T-VBN）.The results indicated that during 12 days the salt-solubility of myofibrillar proteins, -SH content and the ATPase activities decrease 70.19%, 79.44% and 64.26% （Ca^2＋-ATPase activities）, respectively. During the frozen storage, the pH value dose not change obviously, but the T-VBN value and the sensory scores change remarkably. T-VBN value gets up to 33.73mg/100g after 9 days, being in Ⅲ grade of freshness.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第1期337-340,共4页
Food Science
基金
科技部"863"项目(2004AA625010)
关键词
美国红鱼
冰藏
生化特性
鲜度
Sciaenops ocellatus
iced storage
biochemical properties
freshness
