| 复合磷酸盐对粒冻贻贝失水率影响的研究 |
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| 引用本文： | 宋广磊,戴志远,王宏海. 复合磷酸盐对粒冻贻贝失水率影响的研究[J]. 食品与发酵工业, 2006, 32(4): 27-30 |
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| 作者姓名： | 宋广磊 戴志远 王宏海 |
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| 作者单位： | 浙江工商大学水产品加工研究所,杭州,310035 |
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| 基金项目： | 科技部农业科技成果转化基金;浙江省农业科技成果转化基金 |
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| 摘 要： | 采用4种不同浓度的复合磷酸盐处理贝肉,研究了复合磷酸盐对粒冻贻贝解冻后失水率的影响。结果表明:经复合磷酸盐处理的粒冻贻贝与对照品的失水率有极显著差异(P<0.01)。通过对贮藏时间与粒冻贻贝失水率关系的研究,可知复合磷酸盐具有明显控制粒冻贻贝的失水率,提高产品贮藏特性。复合磷酸盐的最佳处理浓度范围为,三聚磷酸钠质量分数为1.0%～2.0%,六偏磷酸钠质量分数为0.4%～0.8%。
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| 关 键 词： | 磷酸盐 失水率 粒冻贻贝 |
| 收稿时间： | 2005-03-20 |
| 修稿时间： | 2005-03-20 |
Research on the Effect of Complex Phosphates on the Water Loss Rate of Quick Freezing (IQF) Mussel |
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| Song Guanglei,Dai Zhiyuan,Wang Honghai. Research on the Effect of Complex Phosphates on the Water Loss Rate of Quick Freezing (IQF) Mussel[J]. Food and Fermentation Industries, 2006, 32(4): 27-30 |
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| Authors: | Song Guanglei Dai Zhiyuan Wang Honghai |
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| Affiliation: | Institute of Aquatic Processing, Zhejiang Gongshang University, Hangzhou 310035, China |
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| Abstract: | The effect of complex phosphates on the water loss rate of IQF mussel was studied by using 4 different concentrations of complex phosphates. The results indicated that the samples had the huge diversity(P<0.01) in water loss compared with the control ones;the complex phosphates had good function on controlling the water loss.The optimal treating concentrations were:1.0%～2.0%,Sodium Tripolyphosphate, and 0.4%～0.8% Sodium Hexmetaphosphate. |
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| Keywords: | phosphate water loss rate individual quick freezing (IQF) mussel |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
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