作　　者： ; ; ; ; ;

机构地区： 广东海洋大学工程学院

出　　处： 《水产学报》 2005年第6期837-841,共5页

摘　　要： 为了探讨冷冻对贝类食品蛋白质变性的影响并提高其品质,本文以波纹巴非蛤肉盐溶性蛋白溶解度、肌原纤维蛋白ATPase活性为指标,研究了不同冻结和冻藏温度对三种形态波纹巴非蛤肉蛋白质冷冻变性的影响。结果表明,冻结终温对贝肉蛋白质变性影响不大,冻藏温度对蛋白质变性有显著影响;在贮藏相同时间下,贮藏温度低的贝肉变性小;无完整细胞形态肉糜的变性幅度最大,碎肉次之,整肉形态保持得较好;添加抗冻剂能有效防止贝肉蛋白质冷冻变性,尤其能使肉糜形态贝肉蛋白质的稳定性大大提高。这说明抗冻剂能有效地提高冷冻贝肉的品质。 In order to inquire into the effect of freeze on protein denaturation of shellfish food and improve the quality, take the Paphia undulata as an example, the effects of different freezing and frozen temperatures on salt-solubility and ATPase activity of myofibrillar protein in three kinds of the Paphia undulata＇s meat were studied in this paper. The results show that the final temperature of freezing have little effect on freeze denaturation of the Paphia undulata. However , the frozen stored temperature showed the freeze denaturation of protein evidently, the lower the frozen temperature, the less the extent of freeze denaturation; for three forms of the Paphia undulata, have more effect on the protein denaturation surimi and fragmentary meat as muscle structure destroyed than intact muscle tissue. It was also observed that the freezing denatureation of myofibrillar protein in shellfish meat could be efficiently reduced by addition of cryoprotectants especially in of surimi. Therefore application of addition cryoprotectants can effectively improve the quality of frozen shellfish.

关 键 词： 波纹巴非蛤 蛋白质 冷冻变性 冻结终温 冻藏温度

领　　域： [农业科学] [农业科学]