| 聚葡萄糖对冻藏鳙鱼鱼糜抗冻作用的研究 |
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| 引用本文： | 刘安军,尹诗,郑捷,王平,邓颖. 聚葡萄糖对冻藏鳙鱼鱼糜抗冻作用的研究[J]. 现代食品科技, 2011, 0(10): 1179-1182 |
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| 作者姓名： | 刘安军 尹诗 郑捷 王平 邓颖 |
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| 作者单位： | 天津科技大学食品工程与生物技术学院; |
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| 基金项目： | 天津市农业科技成果转化与推广项目(201002090); 天津市科技成果转化及产业化推进计划项目(09ZHXHNC04900); 天津东丽科委科技成果转化项目(2010301)、天津东丽科委科技成果转化项目(2010303) |
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| 摘 要： | 本文以Ca2+-ATP酶活性、肌原纤维蛋白溶出量、总巯基含量、二磺键含量、表面疏水性、水结合能力等的变化(WHC)为指标,研究了聚葡萄糖在4％、8％水平上对鳙鱼鱼糜蛋白在-18℃冻藏10周的抗冻作用,并与传统的商业抗冻剂(4％蔗糖+4％山梨醇)进行比较.结果表明:4％聚葡萄糖具有显著的抗冻作用,可与商业抗冻剂相比拟,而...
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| 关 键 词： | 鳙鱼 鱼糜 抗冻 聚葡萄糖 |
Cryoprotective Effects of Polydextrose in Bighead Carp Surimi during Frozen Storage |
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| LIU An-Jun,YIN Shi,ZHENG Jie,WANG Ping,DENG Ying. Cryoprotective Effects of Polydextrose in Bighead Carp Surimi during Frozen Storage[J]. Modern Food Science & Technology, 2011, 0(10): 1179-1182 |
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| Authors: | LIU An-Jun YIN Shi ZHENG Jie WANG Ping DENG Ying |
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| Affiliation: | LIU An-Jun,YIN Shi,ZHENG Jie,WANG Ping,DENG Ying(College of Food Science and Biotechnology,TianJin University of Science and Technology,Tianjin 300457,China) |
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| Abstract: | In this paper,changes of Ca2 +-ATP activity,dissolution of myofibrillar protein,total sulfhydryl content,disulfide bond content,surface hydrophobicity and water binding capacity(WHC) were determined to study the cryoprotective effects of polydextrose at 4% and 8% level in bighead carp surimi during frozen storage at-18 ℃ for 10 weeks.The effect of polydextrose was compared with the traditional commercial cryoprotectant(4% sucrose + 4% sorbitol).The results showed that 4% polydextrose had significant cryoprotective effect which can compare with commercial cryoprotectant,while 8% polydextrose had general effect. |
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| Keywords: | bighead carp surimi cryoprotective polydextrose |
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