| 冻结对文蛤肉营养成分及质构的影响 |
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| 引用本文： | 关志强,郑贤德,洪鹏志,张静,谌素华,章超桦. 冻结对文蛤肉营养成分及质构的影响[J]. 制冷, 2003, 22(1): 1-4 |
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| 作者姓名： | 关志强 郑贤德 洪鹏志 张静 谌素华 章超桦 |
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| 作者单位： | 1. 华中科技大学,湖北,武汉,430074
2. 湛江海洋大学,广东,湛江,524025 |
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| 摘 要： | 本文研究了冻结对文蛤肉营养成分和质构的影响，结果表明：冻结对文蛤肉的粗蛋白、粗脂肪、灰分、总糖等营养成分影响不大，但其非蛋白氮含量显著增加。解冻后，文蛤肉的口感降低，持水率和Ca^2 -ATP四酶活力亦显著下降。
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| 关 键 词： | 冻结 文蛤肉 营养成分 质构 持水率 非蛋白氮含量 食品 |
| 文章编号： | ISSN1005-9180(2003)01-0001-04 |
| 修稿时间： | 2002-12-20 |
Effect of Freezing on the Nutritious Constituents and Texture of Meretrix Linnaeus Meat |
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| GUAN Zhi qiang ,ZHENG Xian de ,HONG Peng zhi ,ZHANG Jing ,CHEN Su hua ,ZHANG Chao hua. Effect of Freezing on the Nutritious Constituents and Texture of Meretrix Linnaeus Meat[J]. Refrigeration, 2003, 22(1): 1-4 |
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| Authors: | GUAN Zhi qiang ZHENG Xian de HONG Peng zhi ZHANG Jing CHEN Su hua ZHANG Chao hua |
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| Affiliation: | GUAN Zhi qiang 1,ZHENG Xian de 1,HONG Peng zhi 2,ZHANG Jing 2,CHEN Su hua 2,ZHANG Chao hua 2 |
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| Abstract: | Effect of freezing on the nutritious constituents and texture of Meretrix Linnaeus meat were studied Results show that its crude protein,crude fat,ash,and total saccharide content are hardly influenced by freezing,but its nonprotein nitrogen content is largely increased After thawing,its mouthfeel,holding-water ratio and Ca2+-ATP enzyme activity is markedly decreased |
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| Keywords: | Meretrix Linnaeus Nutritious constituents Freezing Ca2+ATP enzyme |
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