作　　者： ; ; ;

机构地区： 湛江海洋大学工程学院

出　　处： 《食品科学》 2005年第9期166-169,共4页

摘　　要： 以文蛤和波纹巴非蛤为对象研究了不同冻藏条件对肌原纤维Ca2+-ATPase活性、盐溶性蛋白溶解度的影响及在相同条件下添加抗冻剂的改善效果。结果表明,冻藏温度对贝肌肉、碎贝肉和贝糜变性有显著影响,且温度越低,变性越小;无完整细胞形态的贝糜的变性幅度最大,碎贝肉次之;添加抗冻剂能有效防止贝肉蛋白质冷冻变性,尤其能使贝糜肌原纤维蛋白质的稳定性大大提高。 The effects of frozen storage condition on salt-solubility and Ca^2＋-ATPase activity of myofibrillar protein in Meretrix Linnaeus and Paphia Undulata were studied in this paper. The results show that the storage temperature effects the protein freezing denaturation evidently, and the lower the frozen temperature, the less extent of freeze denaturation; surimi is impacted the most serious and minced shellfish is the second, the frezz denatureation of myofibrillar protein in shellfish meat could be efficiently reduced by means of cryoprotectants especially in surimi.

关 键 词： 蛤 蛋白质冷冻变性 冻藏温度 冻藏时间 抗冻剂

领　　域： [生物学]