作　　者： ; ; ; ;

机构地区： 茂名学院

出　　处： 《食品与发酵工业》 2007年第1期147-153,共7页

摘　　要： 以文蛤和波纹巴非蛤贝肉为实验材料,研究了不同的冻藏条件对其组织结构的影响。研究结果表明:在较高冻藏温度下,文蛤和波纹巴非蛤的贝肉组织结构严重变形,适当降低其冻藏温度可以得到较大改善;冻藏时间对文蛤和波纹巴非蛤贝肉组织结构的影响显著;添加抗冻剂后,可以大大减少组织结构的变形,有效改善冻品的品质。实验结果还表明,波纹巴非蛤的耐藏性比文蛤好。 The paper studied the effects of frozen storage conditions on texture of Meretrix Linnaeus and Paphia Undulate . The result showed ： under the higher storage temperature , the texture structures of Meretrix Linnaeus and Paphia Undulate were seriously out of shape . But their texture structure can be improved greatly by properly reduced the frozen storage temperature The frozen storage time also affected their texture structure remarkably. Adding cryoprotection could greatly reduce their texture structure out of shape and effectively improve the quality of the frozen products. Meantime , the result showed the cold temperature resistance of Paphia Undulate was better than Meretrix Linnaeus＇ s.

关 键 词： 冻藏 文蛤 波纹巴非蛤 组织结构 抗冻剂

领　　域： [轻工技术与工程] [轻工技术与工程]