作　　者： ; ; ; ; ;

机构地区： 广东海洋大学食品科技学院

出　　处： 《食品科技》 2010年第3期68-71,共4页

摘　　要： 近江牡蛎经过臭氧净化后分为薄膜包装组和散装组在5℃进行生态冰温保活;在净化前后和保活1、3、5、7、9d分别取样,分析上述过程中主要营养成分的变化。结果表明:净化前后牡蛎的主要营养成分基本未发生变化;在生态冰温保活过程中粗蛋白和水分基本保持稳定,粗脂肪和糖原呈明显下降趋势,而乳酸呈显著的上升趋势。与保活前相比,薄膜包装组粗脂肪、糖原分别降低了55.7%和29.2%,乳酸含量增加了57.3%;散装组脂肪、糖原分别降低了51.2%和41.0%,乳酸含量增加了107.7%。由结果可知,薄膜包装组主要营养成分的损失较小。 Crassostrea rivularis depuration using ozone were put into 2 groups with film package or without film and keep alive at ecological ice temperature.During depuration and the period of keeping alive （1 d,3 d,5 d,7 d,9 d）,The changes of main nutrition components of Crassostrea rivularis were studied.The result suggested that during depuration the main nutritional components of Crassostrea rivularis were not changed.In the period of keeping alive at ecological ice temperature the crude protein and moisture kept steady,the crude fat and the glycogen content assumed the distinct drop tendency,and the lactic acid showed significant increased.Compared to before keeping alive,the crude fat and the glycogen was 55.7% and 29.2% declined separately,lactic acid was rised 57.3% in the group of with film package.In the group of without film package the crude fat and the glycogen was 51.9% and 41.0% declined separately,lactic acid was rised 107.7%.The group with film package seemed be better for maintaining the main nutrition components.

关 键 词： 近江牡蛎 净化 生态冰温保活 营养成分

领　　域： [轻工技术与工程] [轻工技术与工程]