作　　者： ; ; ;

机构地区： 广东海洋大学工程学院

出　　处： 《食品工业科技》 2006年第3期49-50,54,共3页

摘　　要： 研究了冻结对文蛤和波纹巴非蛤食品化学特性的影响。结果表明,冻结会使贝肉的水分流失,而贝肉的粗蛋白、粗脂肪、灰分、总糖等成分比例略有升高,同时非蛋白氮含量显著增加。将两种贝肉的实验结果比较,可以认为冻结使文蛤食品化学特性改变的程度比对波纹巴非蛤大。 Effect of freezing on the nutritious constituents of the Meretrix Linnaeus and the Paphia Undulata meat were studied. Results show that its crude protein, crude fat, ash, and total sugar content were hardly influenced by freezing, but its nonprotein nitrogen content was largely increased and the increase in nonprotein nitrogen content of Meretrix Linnaeus was far larger than that of the Paphia Undulata.

关 键 词： 文蛤 波纹巴非蛤 冻结 化学特性

领　　域： [轻工技术与工程] [轻工技术与工程]