摘要
文蛤冻藏期间随着贮藏时间的延长,肌肉蛋白质的结构和化学性质发生变化,肉质持水能力下降,食用时有渣感、变色变味,使得冻品质量显著降低。采用质构仪模拟人的感官研究文蛤冷冻加工(添加抗冻剂)的条件用以改善文蛤冻藏后的口感。
= Along with the extension of storage time during clam deep-freezing period,the protein structure of muscle and the chemical property change, which results into the obvious declination of the quality of the frozen goods- the pulp water-holding capacity deteriorates;when being eaten, it has the dregs feeling,the color and the flavor change. To foeuse on finding out the best antifreezing formula by using Texture Lab Pro to improve the flavor of deep-frozen clam.
出处
《食品研究与开发》
CAS
北大核心
2009年第9期162-165,共4页
Food Research and Development
关键词
文蛤
冻藏
抗冻剂
咀嚼性
clam
deep-freezing
antifreeze formula
chewiness
