广西北部湾主要贝类在冻藏过程中品质变化的研究

Quality changes during frozen storage of bivalve mollusks from Guangxi north gulf

测定冻藏过程中牡蛎(Crassostrea rivularis)、文蛤(Meretrix meretrix Linnaeus)和波纹巴非蛤(Paphia Undulata)的水分含量、pH、氨基态氮含量、挥发性盐基氮含量和色差。研究不同的冻藏温度(-18℃和-60℃)和预处理方式(新鲜的和预煮的)对贝肉冻藏品质的影响。结果表明,新鲜的牡蛎、文蛤和波纹巴非蛤在-18℃和-60℃下冻藏3个月,肌肉的水分含量在总体上均呈现下降的趋势;pH的变化起伏不定;氨基态氮和挥发性盐基氮的含量随着冻藏时间的延长而逐渐升高;肌肉亮度降低,总体颜色变暗淡。经过预煮的牡蛎、文蛤和波纹巴非蛤在-18℃或-60℃下冻藏3个月,贝肉的水分含量、pH、氨基态氮和挥发性盐基氮以及亮度变化不大,其品质变化小于未经预煮处理的样品。

Water content, pH, amino nitrogen, volatile basic nitrogen and color of oyster（Crassostrea rivularis）, clam（Meretrix meretrix Linnaeus） and paphia（Paphia Undulata） were determined during frozen storage. Impacts on quality of bivalve mollusks were studied by comparison of different temperature （-18 % and -60 %） and pretreatment（fresh and pre-cooked）. The results showed that, fresh oyster, clam and paphia were storaged at -18 % and -60 % for three months, water content of their muscles showed an overall downward trend; pH had an irregular variation; both amino nitrogen and volatile basic nitrogen content were gradually increased as frozen storage; brightness and overall color of bivalve mollusks decreased. Compared to the fresh meat, pre-cooked meat was less affected during frozen storage.