作　　者： ; ; ; ;

机构地区： 茂名学院

出　　处： 《食品科技》 2007年第4期214-218,共5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营养成分的影响。研究结果表明,在较高冻藏温度下,文蛤和波纹巴非蛤的氨基酸损失较大,适当降低其冻藏温度可以较大地提高氨基酸的含量;冻藏时间对文蛤和波纹巴非蛤的氨基酸含量也有显著的影响;添加抗冻剂后,可以大大减少氨基酸含量的损失,有效改善冻品的品质。 The paper studied the effects of frozen storage conditions on nutritious constituents of Meretrix Linnaeus and Paphia Undulate. The result showed： under the higher storage temperature, the amino acid losses were very great. And properly reduced the frozen storage temperature, their amino acid content improved greatly. The frozen storage time affected their amino acid content remarkablely. But adding cryoprotection could greatly reduce the losses of amino acid content and effectively improve the quality of the frozen products.

关 键 词： 冻藏 文蛤 波纹巴非蛤 营养成分 氨基酸 抗冻剂

领　　域： [轻工技术与工程] [轻工技术与工程]