贻贝肉在被膜保鲜加工中的镀膜与定型

Film-plating and calcification of mussel meat in fresh-reeping and processing of protection

本文采用不同浓度的褐藻酸钠溶液(1％、2％、3％、4％、5％)和氯化钙溶液(0.1％、0.2％、0.3％、0.4％、0.5％、1％、2％、3％、4％、5％)对贻贝肉被膜保鲜的镀膜与定型进行了研究探讨,分析说明了贻贝肉在镀膜过程中的重量度化情况,定型液浓度与定型时间和被膜液浓度与被膜厚度的关系以及定型液浓度与定型情况。

The article discussed the film-plating and calcification of mussel meat in different concentration of algin acid soda (1%,2%,3%,4%,5%)and calcium chloride solution (0. 1%,0. 2%,0. 3%,0. 4%,0. 5%,1%,2%,3%,4%,5%), analyzed the cases of the weight variation of mussel meat during the film-plating,the concentration of calcific solution and calcific result and explained the relationship between the concentration of the calcific solution and calcific time, and between the concentration and the thicknest of the protective film.