摘要
利用电子显微镜观察石斑鱼冻结后的组织变化情况，研究现行吹风冻结工艺的保鲜效果。结果表明，冻结时间10h的石斑鱼组织结构中出现肌原纤维以及蛋白质受到破坏的现象，从而使其风味、营养受到严重影响。因此，有必要提高现行的吹风冻结速度。
Observing the tissue changes of grouper after freezing by using electronic microscope,a study has been conducted to evaluate the freshening effect of air blast freezing technology in operation.The results showed that myofibril and protein in tissue structure of grouper were destroyed by freezing 10h,which seriously affected the flarour and nutrittion of grouper.Thus.it's necessary to improve the current speed of air blast freezing.
出处
《湛江海洋大学学报》
1998年第3期49-53,共5页
Journal of Zhanjiang Ocean University
关键词
吹风冻结
组织结构
冻结工艺
水产品
保鲜
Air blast freezing, Tissue structure, Freezing technology, Aquatic product freshening
