| 冷冻鱼糜蛋白在冻藏中的物理化学变化及其影响因素 |
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| 引用本文： | 周爱梅,曾庆孝,刘欣,孙远明. 冷冻鱼糜蛋白在冻藏中的物理化学变化及其影响因素[J]. 食品科学, 2003, 24(3): 153-157 |
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| 作者姓名： | 周爱梅 曾庆孝 刘欣 孙远明 |
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| 作者单位： | 1. 华南理工大学食品与生物工程学院,广州,510641
2. 华南农业大学食品学院,广州,510642 |
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| 基金项目： | 广东省教育厅资助项目(0111) |
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| 摘 要： | 较详细论述了冷冻鱼糜蛋白在冻藏过程中因变性而发生的一些重要的物理化学变化，包括肌原纤维蛋白的盐溶性，ATP酶活性，活性巯基，总巯基及二硫键的含量，表面疏水性，粘度等的变化，并在此基础上论述了鱼的鲜度，pH值，漂洗条件，冻结及解冻条件等对这些变化的影响，从分子水平分析了鱼糜蛋白的冷冻变性机理。
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| 关 键 词： | 冷冻鱼糜蛋白 变性 物理化学变化 |
| 文章编号： | 1002-6630(2003)03-0153-05 |
Physicochemical Changes of Fish Muscle Protein during Frozen Storage and Its Affecting Factors |
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| Zhou Aimei et al. Physicochemical Changes of Fish Muscle Protein during Frozen Storage and Its Affecting Factors[J]. Food Science, 2003, 24(3): 153-157 |
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| Authors: | Zhou Aimei et al |
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| Affiliation: | Zhou Aimei et al |
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| Abstract: | The physicochemical changes of fish muscle protein such as the content of salt extractable protein,ATPase activity,the content of reac tive and total -SH group,the content of -SS bond,surface hy-drophobic activity and viscosity du ring frozen storage were introduced in detail.The effect of some factors like freshness of fish meat,pH value,bleaching conditions,freezing an d thawing conditions on these changes were also introduced.The denaturing mechanism of fish muscle pr otein was analyzed. |
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| Keywords: | frozen surimi denaturation physicochemical changes affecting factors |
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