贝类在冻藏时的质构和蛋白质特性研究

Studies on Texture and protein Characteristics of Shellfish in Frozen Storage

研究了栉孔扇贝和紫贻贝在冻藏时质构和EPN值的变化规律。实验结果表明贝类质构和EPN值都随冻藏时间呈线性变化，随着冻藏时间的延长；质构变得更老，EPN值下降得更低；磷酸盐和氯化钠等添加剂对贝类的质构和EPN值能产生显著影响，在一定时间内可提高EPN值和嫩化肌肉。

This paper deals with the changes of chlamys farreri Nipponensis and Mytius edulis finns textUre and EPN value in frozen storage. The experimental results show that the changes of shellfish's texture and EPN value are linear with the lapse of frozen storage time .As frozen storage time extends, the texture becomes coarser and the EPN value becomes smaller. Food additives including phosphate and sodium chloride influence greatly the texture and EPN value of shellfish.They may enlarge EPN value and tender muscle at some fixed time.