摘要
采用了 EPN值、持水能力、质地特性和感官评定等四种质量指标 ,对扇贝在 - 14～ - 30℃范围的5种不同温度冻藏过程中的质量变化和实用贮藏期进行了测定 ,结果表明 :(1)冻藏温度 - 18℃与 - 14℃相比能显著延缓蛋白质的变性速度 ;(2 )冻藏温度 - 2 2℃与 - 14℃相比能显著减小持水能力的降低速度 ;(3)冻藏温度 - 2 5℃比 - 18℃可以显著地减缓蛋白质变性、持水能力及质地特性降低的速度 ;(4)冻藏温度 -30℃与 - 2 5℃相比 ,EPN值、持水能力及质地特性变化速度无显著性影响。
The scallops,Patinopecten yeroensis were stored at five different temperatures in the range of -30℃ to -14℃, the quality of frozen scallops and their practical storage life were evaluated by EPN value,Water holding capacity,texture and sensory analysis. The results showed that:(1) In comparison with the rate of protein denaturation in scallops stored at -14℃,the rate significantly decreased under -18℃ frozen storage;(2) The rate of water holding capacity significantly reduced in scallops stored at -22℃ in comparison with those stored at -18℃;(3)The rate of protein denaturation,the rate of water holding capacity reduction and the change of texture quality in scallop stored at -25℃ more significantly decreased than those stored at -18℃; (4) There was no significant difference in the decreasing rate of EPN-value,WHC,and texture properties between the samples stored at -25℃and -30℃.
出处
《制冷》
2001年第4期10-15,共6页
Refrigeration
基金
上海市教委高校青年基金项目"贝类冷冻保鲜及废弃物综合利用"的部分内容 (项目编号 96QC2 6)
