机构地区: 华中科技大学
出 处: 《制冷》 2003年第1期1-4,共4页
摘 要: 本文研究了冻结对文蛤肉营养成分和质构的影响 ,结果表明 :冻结对文蛤肉的粗蛋白、粗脂肪、灰分、总糖等营养成分影响不大 ,但其非蛋白氮含量显著增加。解冻后 ,文蛤肉的口感降低 ,持水率和Ca2 + -ATP酶活力亦显著下降。 Effect of freezing on the nutritious constituents and texture of Meretrix Linnaeus meat were studied Results show that its crude protein,crude fat,ash,and total saccharide content are hardly influenced by freezing,but its nonprotein nitrogen content is largely increased After thawing,its mouthfeel,holding-water ratio and Ca2+-ATP enzyme activity is markedly decreased