| 冻藏时间对扇贝闭壳肌及裙边理化性质的影响 |
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| 引用本文： | 陈伟婵,曾少葵,吴文龙.冻藏时间对扇贝闭壳肌及裙边理化性质的影响[J].食品安全质量检测技术,2015,6(10):3998-4002. |
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| 作者姓名： | 陈伟婵 曾少葵 吴文龙 |
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| 作者单位： | 广东海洋大学食品科技学院 广东省水产品加工与安全重点实验室 水产品深加工广东普通高等学校重点实验室,广东海洋大学食品科技学院 广东省水产品加工与安全重点实验室 水产品深加工广东普通高等学校重点实验室,广东海洋大学食品科技学院 广东省水产品加工与安全重点实验室 水产品深加工广东普通高等学校重点实验室 |
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| 摘 要： | 目的研究冻藏时间对华贵栉孔扇贝(Chlamys nobilis)闭壳肌及裙边理化性质的影响。方法通过测定在-18℃冻藏不同时间扇贝的基本成分、氨基酸组成、蛋白质组分、挥发性盐基氮含量及过氧化值,了解其理化性质随时间变化的规律。结果冻藏60 d的闭壳肌和裙边基本成分、水溶性蛋白、盐溶性蛋白含量和氨基酸含量变化不显著,挥发性盐基氮含量略有上升,然而过氧化值变化显著,比原来增长了81%。结论华贵栉孔扇贝在-18℃冻藏60 d,除过氧化值外,其余理化性质变化不明显。
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| 关 键 词： | 华贵栉孔扇贝 冻藏 理化性质 |
| 收稿时间： | 2015/8/19 0:00:00 |
| 修稿时间： | 2015/9/28 0:00:00 |
Effect of frozen storage time on physicochemical properties of the adductor and skirt of scallops |
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| CHEN Wei-Chan,ZENG Shao-Kui and WU Wen-Long.Effect of frozen storage time on physicochemical properties of the adductor and skirt of scallops[J].Food Safety and Quality Detection Technology,2015,6(10):3998-4002. |
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| Authors: | CHEN Wei-Chan ZENG Shao-Kui and WU Wen-Long |
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| Affiliation: | College of Food Science and Technology,Guangdong Ocean University,Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety,Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution,National Research and Development Branch Center for Shellfish Processing Zhanjiang,College of Food Science and Technology,Guangdong Ocean University,Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety,Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution,National Research and Development Branch Center for Shellfish Processing Zhanjiang,College of Food Science and Technology,Guangdong Ocean University,Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety,Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution,National Research and Development Branch Center for Shellfish Processing Zhanjiang |
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| Abstract: | |
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| Keywords: | scallops frozen storage physicochemical properties |
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