抗冻剂对冻藏文蛤和波纹巴非蛤结构的影响

Effects of Cryoprotection Conditions on Texture Structure of Freezing Meretrix Linnaeus and Paphia Undulate

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.