摘要
为了探索抗冻剂对贝肉冻藏品质的影响,以文蛤和波纹巴非蛤贝肉为试验材料,利用组织切片显微拍照法研究了不同的抗冻剂配方对其组织结构的影响。试验表明,不同抗冻剂对改善文蛤和波纹巴非蛤的组织变形的程度是不一样的。糖类与复合磷酸盐的共同作用可更好地改善冻藏品的品质,有效防止组织结构的变形。且糖类与0.4%三聚磷酸钠的作用效果最佳,盐类的添加对文蛤冻品的改善效果优于波纹巴非蛤。
This paper explored the effects of cryoprotection conditions on the quality of frozen storage shellfish food. Using meretrix linnaeus and paphia undulate as experimental materials, this paper investigated the effects of cryoprotection conditions on texture structure of meretrix linnaeus and paphia undulate. The results showed that the improving degree of the texture structure of meretrix linnaeus and paphia undulate were effected by different cryoprotection. The quality of frozen storage food could be become better by combined action of the saccharide and the composite phosphate,and the organization structure deformation was prevented effectively. Adding 0.4 % sodium tripolyphosphate had the best effects, and the effect of salt on meretrix linnaeus was better than on paphia undulata.
出处
《食品研究与开发》
CAS
北大核心
2013年第5期119-123,共5页
Food Research and Development
基金
广东省科技厅项目(200610040)
广东海洋大学自然科学基金项目(C10147)
关键词
冷冻
组织结构
贮藏
抗冻剂
文蛤
波纹巴非蛤
freezing
texture structure
storage
cryoprotectants
meretrix linnaeus
paphia undulate