| 提高冻藏鮰鱼片解冻品质的研究 |
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| 引用本文： | 宋丽丽,郜海燕,葛林梅,房祥军.提高冻藏鮰鱼片解冻品质的研究[J].浙江农业学报,2010,22(1):0. |
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| 作者姓名： | 宋丽丽 郜海燕 葛林梅 房祥军 |
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| 作者单位： | 浙江省农业科学院 食品加工研究所，浙江 杭州 310021 |
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| 基金项目： | 浙江省重点科研国际合作项目，浙江省重大科技专项 |
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| 摘 要： | 研究抗冻剂浸渍对-18℃，-30℃和-50℃ 3种冻藏温度的鮰鱼片解冻后的品质和蛋白质变性的影响。结果表明：添加抗冻剂降低了解冻鮰鱼片的pH值，减少解冻后水分流失，维持较低的K值和挥发性盐基氮含量，保持解冻鱼片较好的品质；降低TBARS值，缓解脂肪氧化；保持较高的盐溶蛋白含量和Ca2+-ATP 酶活性，减轻解冻鮰鱼片蛋白质冷冻变性的程度。
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| 关 键 词： | 鮰鱼片 冻藏 解冻 品质 |
Study on improvement of thawing quality of the frozen channel catfish(Ictalurus punctatus) fillet |
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| SONG Li-li,GAO Hai-yan,GE Lin-mei,FANG Xiang-jun.Study on improvement of thawing quality of the frozen channel catfish(Ictalurus punctatus) fillet[J].Acta Agriculturae Zhejiangensis,2010,22(1):0. |
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| Authors: | SONG Li-li GAO Hai-yan GE Lin-mei FANG Xiang-jun |
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| Institution: | Institute of Food Research，Zhejiang Academy of Agricultural Sciences，Hangzhou 310021，China |
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| Abstract: | Effects of salt solutions on thawing quality and protein denaturation of frozen channel catfish(Ictalurus punctatus)fillet after storage at-18℃,-30℃and-50℃ were studied.The results showed that the fillet soaked in cryoprotectants exhibited lower pH,water loss,K value and total volatile basic nitrogen content(TVB-N).and maintained better thawing quality after frozen storage as compared with the control.In addition,soaking cryoprotectant in the fillet also reduced the TBARS value,alleviated fatty acid oxidation,increased extractable protein nitrogen value and Ca~(2+)-ATPase activity and reduced the protein denaturation. |
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| Keywords: | channel catfish fillet frozen storage thawing quality |
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