| 冻结对文蛤和波纹巴非蛤食品化学特性影响的初步研究 |
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| 引用本文： | 关志强,蒋小强,李敏.冻结对文蛤和波纹巴非蛤食品化学特性影响的初步研究[J].食品工业科技,2006(3):49-50. |
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| 作者姓名： | 关志强 蒋小强 李敏 |
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| 作者单位： | 广东海洋大学工程学院,广东,湛江,524025 |
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| 摘 要： | 研究了冻结对文蛤和波纹巴非蛤食品化学特性的影响。结果表明,冻结会使贝肉的水分流失,而贝肉的粗蛋白、粗脂肪、灰分、总糖等成分比例略有升高,同时非蛋白氮含量显著增加。将两种贝肉的实验结果比较,可以认为冻结使文蛤食品化学特性改变的程度比对波纹巴非蛤大。
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| 关 键 词： | 文蛤 波纹巴非蛤 冻结 化学特性 |
| 文章编号： | 1002-0306(2006)03-0049-03 |
| 修稿时间： | 2005年7月20日 |
The preliminary study on the effect of freezing on the nutritious constituents of Meretrix linnaeus and Paphia undulata |
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| Guan Zhiqiang.The preliminary study on the effect of freezing on the nutritious constituents of Meretrix linnaeus and Paphia undulata[J].Science and Technology of Food Industry,2006(3):49-50. |
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| Authors: | Guan Zhiqiang |
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| Affiliation: | Guan Zhiqiang et al |
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| Abstract: | Effect of freezing on the nutritious constituents of the Meretrix Linnaeus and the Paphia Undulata meat were studied. Results show that its crude protein,crude fat,ash,and total sugar content were hardly influenced by freezing,but its nonprotein nitrogen content was largely increased and the increase in nonprotein nitrogen content of Meretrix Linnaeus was far larger than that of the Paphia Undulata. |
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| Keywords: | Meretrix Linnaeus Paphia Undulata freezing constituents |
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