摘要
研究抗冻剂浸渍对-18℃,-30℃和-50℃3种冻藏温度的鮰鱼片解冻后的品质和蛋白质变性的影响。结果表明:添加抗冻剂降低了解冻鮰鱼片的pH值,减少解冻后水分流失,维持较低的K值和挥发性盐基氮含量,保持解冻鱼片较好的品质;降低TBARS值,缓解脂肪氧化;保持较高的盐溶蛋白含量和Ca2+-ATP酶活性,减轻解冻鮰鱼片蛋白质冷冻变性的程度。
Effects of salt solutions on thawing quality and protein denaturation of frozen channel catfish （Ictalurus punctatus） fillet after storage at -18℃,-30℃ and -50℃ were studied. The results showed that the fillet soaked in cryoprotectants exhibited lower pH,water loss,K value and total volatile basic nitrogen content （TVB-N）,and maintained better thawing quality after frozen storage as compared with the control. In addition,soaking cryoprotectant in the fillet also reduced the TBARS value,alleviated fatty acid oxidation,increased extractable protein nitrogen value and Ca^2＋-ATPase activity and reduced the protein denaturation.
出处
《浙江农业学报》
CSCD
北大核心
2010年第1期105-108,共4页
Acta Agriculturae Zhejiangensis
基金
浙江省重点科研国际合作项目(2007C24006)
浙江省重大科技专项(2008C13062)
关键词
鮰鱼片
冻藏
解冻
品质
channel catfish fillet
frozen storage
thawing
quality
