作　　者： ; ; ;

机构地区： 广东海洋大学工程学院

出　　处： 《食品研究与开发》 2009年第9期169-172,共4页

摘　　要： 为探讨不同的速冻装置对贝类食品蛋白质变性的影响并提高其品质,以文蛤肌原纤维蛋白ATPase活性为指标,研究文蛤在三种常见的速冻装置:连续冻结隧道、螺旋冻结装置和风冷搁架冻结装置中冻结后的蛋白质冷冻变性的影响。结果表明在冻结终温相同的情况下,不同的冻结装置对文蛤肉蛋白质变性的影响不是很明显;冻结后在相同的贮藏条件下,添加抗冻剂能有效防止贝肉蛋白质冷冻变性,且不同的抗冻剂对冻结品质的改善是不同的,0.2%焦磷酸钠和0.2%三聚磷酸钠混合物的抗冻效果较好。 In order to inquire into the effect of freeze on protein denaturation of shellfish food and improve the quality, take the Meretrix Linnaeus as a example, the effects of three freezer which often use extensively （they are belting freezer ,screw freezer and air blast shelf freezer） on ATPase activity of myofibrillar protein in the Meretrix Linnaeus meat were studied. In the final temperature of freezeing situation, the results show that the effect of freezer is not very clear on freeze denaturation of the Meretrix Linnaeus. However, in the same frozen stored conditions, it was also observed that the frezzing denatureation of myofibrillar protein in shellfish muscle could be efficiently reduced by addition of cryoprotectants. And different eryoprotection improve the quality of the freeze is different.The antifrozen effect of the formulation of 0.2 % sodium pyrophosphate and 0.2 % sodium tripolyphosphate is better.

关 键 词： 冻结装置 文蛤 冷冻变性 抗冻剂

领　　域： [轻工技术与工程] [轻工技术与工程] [生物学]