摘要
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.
出处
《集美大学学报(自然科学版)》
CAS
北大核心
1997年第1期31-35,共5页
Journal of Jimei University:Natural Science
关键词
栉孔扇贝
紫贻贝
冻藏
质构
EPN值
贝类
蛋白质
chlamys farreri Nipponensis
Mytilus edulis linn
frozen storage
texture
EPN value