| 冰藏过程中美国红鱼生化特性的变化 |
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| 引用本文： | 黄晓春,侯温甫,杨文鸽,徐大伦.冰藏过程中美国红鱼生化特性的变化[J].食品科学,2007,28(1):337-340. |
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| 作者姓名： | 黄晓春 侯温甫 杨文鸽 徐大伦 |
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| 作者单位： | 宁波大学生命科学与生物工程学院； 武汉工业学院食品科学与工程学院； 宁波大学生命科学与生物工程学院 浙江宁波315211； 湖北武汉430023； 浙江宁波315211； |
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| 基金项目： | 国家高技术研究发展计划(863计划) |
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| 摘 要： | 以肌肉盐溶性蛋白含量、巯基含量和ATPase活性为生化特性指标,同时结合pH值、感官评定和挥发性盐基氮等指标,考察了美国红鱼在冰藏期间生化特性及鲜度变化情况。结果表明:随着贮藏时间的延长,盐溶性蛋白含量、巯基含量和ATPase活性均呈下降趋势,冰藏12d后分别下降了70.19%、79.44%和64.26%(Ca2+-ATPase活性);冰藏过程中pH值变化不大,但挥发性盐基氮及感官指标变化比较明显,挥发性盐基氮在第9d时达到33.73mg/100g,处于Ⅲ级鲜度范围。
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| 关 键 词： | 美国红鱼 冰藏 生化特性 鲜度 |
| 文章编号： | 1002-6630（2007）01-0337-04 |
| 修稿时间： | 2005-09-14 |
Study on Changes of Biochemical Properties of Sciaenops ocellatus during Frozen Storage |
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| HUANG Xiao-chun,HOU Wen-fu,YANG Wen-ge,XU Da-lun.Study on Changes of Biochemical Properties of Sciaenops ocellatus during Frozen Storage[J].Food Science,2007,28(1):337-340. |
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| Authors: | HUANG Xiao-chun HOU Wen-fu YANG Wen-ge XU Da-lun |
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| Affiliation: | 1.Faculty of Life Science and Biotechnology, Ningbo University, Ningbo 315211, China; 2.College of Food Science and Technology, Wuhan Polytechnic University, Wuhan 430023, China |
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| Abstract: | The changes of biochemical properties of Sciaenops ocellatus during frozen storage were studied by measuring the salt-solubility of myofibrillar proteins, SH content, ATPase activities and freshness indexes together with pH value, sensory scores and total volatile basic nitrogen (T-VBN).The results indicated that during 12 days the salt-solubility of myofibrillar proteins, -SH content and the ATPase activities decrease 70.19%, 79.44% and 64.26% (Ca2+-ATPase activities), respectively. During the frozen storage, the pH value dose not change obviously, but the T-VBN value and the sensory scores change remarkably. T-VBN value gets up to 33.73mg/100g after 9 days, being in Ⅲ grade of freshness. |
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| Keywords: | Sciaenops ocellatus iced storage biochemical properties freshness |
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