摘要
以盐溶性蛋白含量、pH值、持水性、挥发性盐基氮(TVB-N)为指标,考察超高压处理的草鱼糜在-18℃冻藏期间理化性质的经时变化。结果表明:冻藏期间,盐溶蛋白含量和持水性随着压力的升高均先上升后下降,在400MPa时达到最大,分别为155.6mg/g和93.9%;盐溶蛋白含量、pH值、持水性呈下降趋势;TVB-N值呈现上升趋势。
Physico-chemical changes of grass carp surimi treated by ultra-high pressure（UHP） during frozen storage at-18 ℃ were studied by examining salt-soluble protein,pH,water-holding capacity,and total volatile basic nitrogen（TVB-N）.The results showed that salt-soluble protein content and water-holding capacity initially increased and then decreased due to increased pressure,and reached the highest level of 155.6 mg/g and 93.9%,respectively at 400 MPa.During frozen storage,saltsoluble protein content,pH and water-holding capacity revealed a decreasing trend;in contrast,TVB-N exhibited an increasing trend.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第15期133-135,共3页
Food Science
关键词
草鱼
鱼糜
超高压
冻藏
ultra-high pressure
grass carp
surimi
frozen storage
