虾夷扇贝贝糜冻藏过程中部分理化性质的变化

研究虾夷扇贝贝糜在不同温度冻藏过程中(-18℃和-35℃)肌动球蛋白的盐溶性、Ca2+-ATPase和Ca2+-Mg2+-ATPase活性及活性巯基与总巯基含量的变化。结果显示:-18℃条件下冻藏5个月时,贝糜蛋白已严重变性,其各指标值分别降至新鲜样品的11.28%、20.31%、30.36%、68.49%和83.67%。-35℃条件下冻藏10个月时,相应指标分别降至新鲜样品的60.01%、45.25%、48.17%、82.80%和88.71%。两种冻藏温度条件下,贝糜的各个指标均随冻藏时间的延长而呈下降趋势,且-35℃冻藏时,各指标值相对于-18℃冻藏时下降幅度较小,表明-35℃冻藏效果优于-18℃冻藏。

Partial Biochemical Properties of Scallop(Patinopecten yessoensis) Mince during Frozen Storage

The changes of biochemical properties,including the salt extractable protein content,Ca2+-ATPase activity,Ca2+-Mg2+-ATPase activity and the contents of total and active sulfhydryl groups,of scallop(Patinopecten yessoensis) mince during frozen storage(-18 or-35 ℃) were investigated.The results showed that the protein denaturation was very serious after 5 months of storage at-18 ℃.The solubility in salt solutions,Ca2+-ATPase and Ca2+-Mg2+-ATPase activity,total and sulfhydryl group contents of actomyosin decreased to 11.28%,20.31%,30.36%,68.49% and 83.67% of their original values after 5 months of storage at-18 ℃ and to 60.01%,45.25%,48.17%,82.80% and 88.71% after 10 months of storage at-35 ℃,respectively.Under each temperature condition,all the parameters showed a downward trend with prolonged storage period and decreased less at-35 ℃ than at-18 ℃.Therefore,-35 ℃ was more suitable for storing scallop mince than-18 ℃.