机构地区: 集美大学生物工程学院
出 处: 《集美大学学报(自然科学版)》 2005年第1期8-11,共4页
摘 要: 研究了鲮鱼肌肉在75、85、95℃下加热时, 其fh值、Vp值、失水率以及过氧化物酶活力的变化特点. 研究结果表明: 75℃下鲮鱼肌肉的fh值约为4.0min, 失水率与加热温度成正相关关系; 使鱼肉过氧化物酶完全失活所需的Vp值约为90min. 加热温度高, Vp值增加速率快, 使过氧化物酶失活的时间大大缩短. The variety characteristics of f h value,V p value,dehydration rate and the peroxides activity of Cirrhinus molitorella fish muscles heated under 75 ℃,85 ℃,95 ℃ were reported.The results showed:the value of f h was about 4.0 minutes at 75 ℃;The dehydration rate and heating temperature were of positive related relation,the value of V p for the loss of the peroxidase activity was roughly 90 minutes.At the higher heating temperature,V p value increased quickly,which significantly shorted the time of the loss of the peroxides activity.
领 域: [生物学]