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1.
鳙在不同保藏温度下的鲜度变化   总被引:16,自引:2,他引:14       下载免费PDF全文
为了阐明不同保藏温度对淡水鱼类鲜度变化的影响,采用K值、TVB-N、细菌总数和感官检定等 4种鲜度指标,对鳙在 20℃~-3℃范围的 5种不同温度贮藏中的鲜度变化进行比较系统的测定和考察。结果表明:(1)鳙的鲜度变化。在20℃和10℃常温下速度很快,保鲜期从数小时到4天;在 0℃前后的3种低温下速度变慢,保鲜期最长的可达 11天。(2)4种鲜度指标中,以感官的一、二、三级为基准,K 值的一、二级鲜度大体高于或等于感官的一、二级;而 TVB-N 一、二级鲜度(也包括细菌总数)则大体相当于或低于感官二、三级,显示了K值作为代表鱼体死后早期高鲜度等级的特征。(3)计算K 值变化速度常数 k_f 值表明 20℃的 K值变化速度较 10℃高6.3倍,而10℃较0℃仅高3.9倍,显示保持接近 0℃的低温,能明显抑制K值的变化,保持较好的鲜度。文中并指出了在5℃以下的低温范围,由于TVB-N 的数量水平偏低,似不适于作为鳙一类淡水鱼鳞度指标,认为在我国采用 K 值鲜度指标更适合淡水鱼高鲜度质量标准的要求。  相似文献
2.
日本沼虾冰藏期间ATP降解产物变化及鲜度评价   总被引:8,自引:0,他引:8       下载免费PDF全文
戚晓玉 《水产学报》2001,25(5):482-484
鱼类贮藏期间的各种生物化学变化已有诸多报导,但对虾类的这些变化则报道较少[1]。1986年Nakamura和Ishikawa[2]研究了日本对虾在20℃贮藏时K值与鲜度之间的关系。1990年等对日本对虾在不同贮藏温度下的ATP及其降解产物、多胺类化合物、挥发性盐基氮(VBN)以及乳酸含量的变化进行了研究[1]。结果表明K值、VBN和乳酸的含量似乎可以用作为日本对虾新鲜度的潜在指标,而腐胺和次黄瞟吟含量似乎可以用作为腐败的指标。 本文以日本沼虾为材料,研究冰藏对其ATP及它的降解产物的变化以及对其…  相似文献
3.
不同宰杀方式对大菱鲆保鲜的影响   总被引:3,自引:0,他引:3  
通过研究不同宰杀方式对大菱鲆鱼肉鲜度指标的影响,以寻找一种较好的宰杀方式来提高大菱鲆保鲜效果。实验采用4种方式宰杀大菱鲆:脉冲电击,CO2麻醉,放血,打头;宰杀后置于0℃下保藏,测定各组样品的K值、乳酸含量、pH值随时间的变化。实验结果:在保藏过程中,打头致死组K值升高最缓慢,0h时乳酸含量最低为1.5362mg/g(电击组、CO2麻醉组、放血组的乳酸含量分别为1.7415mg/g、2.4646mg/g、1.9912mg/g),0h时pH值最高为7.14(电击组、CO2麻醉组、放血组的pH值分别为6.99、6.78、6.91)。打头致死最有利于保鲜,其次为电击。  相似文献
4.
5.
几种淡水养殖鱼鲜度变化的特点   总被引:1,自引:0,他引:1       下载免费PDF全文
王慥  张钟兴  冯媛  骆肇荛 《水产学报》1994,18(4):272-277
本文对常见几种淡水养殖鱼鲜度变化的特点作了研究。结果表明鲢、鳙、草鱼等几种淡水鱼在0℃贮藏下的TVB-N变化,呈现的趋势大体相同。在0℃及-3℃低温下TBV-N变化缓慢,且数量水平较低,在20℃下则变化迅速,呈直线上升之势。实验结果也表明这几种淡水鱼在0℃下的K值变化速率随鱼种而异,其大小依次为链、镛>草鱼>团头鲂>鲫。文中根据对草鱼、团头鲂等淡水鱼在不同温度下K值变化的测定结果作了阿列纽斯图,并  相似文献
6.
ABSTRACT:   As part of a study to clarify the differences in the temporal change in K -value among fish species, the temporal change in K -value and the 5'-inosine monophosphate (5'-IMP) and p-nitrophenol phosphate (p-NPP) degrading activities in the red, pink, and white muscle fibers in the dorsal muscle of the carp were compared. The temporal change in K -value was fastest in red, followed by pink, and white muscle fibers, at both 0°C and 32°C. Moreover, the 5'-IMP and p-NPP degrading activities were highest in red, followed by pink, and white muscle fibers at near optimum pH concentrations. The 5'-IMP degrading activity at pH 7.0 had a positive correlation with the increasing rate of K -value at 32°C for all types of muscle fibers. These results suggest that differences in increasing rates of K -values between red, pink, and white muscle fibers corresponded to the 5'-IMP degrading activities.  相似文献
7.
ABSTRACT:   Change in the translucency of squid mantle muscle during itsstorage at 0°C was studied by monitoring L* valueand turbidity. Two indicators showed that squid mantle muscle lostits translucency and reached maximal turbidity within 24 hof storage. Thickness of mantle muscle also increased by 15% in12 h, earlier than the loss of translucency. ATP contentdecreased with storage time and was completely lost in almost 24 h,a similar period to translucency loss, but later than rigor contraction.Development of black color on skin surface by chromatophores wasfully achieved in 24 h. It was thus concluded that ATPcontent was well correlated with a loss of translucency or increasein the turbidity of mantle muscle and development of dark coloron the surface skin of mantle.  相似文献
8.
To clarify the influence of the interposition of pink muscle fiber into dorsal ordinary muscle on temporal change of K-value, using cultured carp, the dorsal muscle was divided into five muscle parts towards depth with the naked eye as follows: the dark muscle part (P-1), the intermediate muscle part (P-2) and three ordinary muscle parts (P-3, P-4, P-5). These were organized from the muscle fiber types as follows: P-1 was only red muscle fiber type. P-2 was only pink muscle fiber type in a thin layer and two muscle fiber types of not only pink muscle fiber but also white muscle fiber of the IIa or IIb subtype in a mosaic pattern. All of P-3, P-4 and P-5 were two muscle fiber types, white muscle fiber (IIa or IIb subtype) and pink muscle fiber. The temporal changes of K-values were remarkably faster in the order of P-1, P-2, and three parts of P-3, P-4 and P-5. The changes did not exhibit a remarkable difference among the three ordinary muscle parts. From these results, it was considered that the interposition of pink muscle fiber into the dorsal ordinary muscle might accelerate the temporal change of K-value.  相似文献
9.
SUMMARY: The study on K value change at low temperature storage had been carried out down to a temperature of −40°C, however, there was no evidence about this reaction rate if the temperature were lowered below the storage temperature normally used especially for tuna meat (−60oC). The rate of K value change ( kf ) of yellowfin tuna ( Thunnus albacares ) meat was determined during storage at a wide temperature range (20°C to −84°C). The logarithm of K '(= 100 − K value) was used in this study and its plot against storage time yielded a straight line, which indicated an apparent first-order reaction for all temperature storage. Furthermore, physicochemical characterization of water in tuna muscle was carried out using Differential Scanning Calorimetry (DSC) at very low temperature. The temperature dependence of this reaction was analyzed by an Arrhenius's plot that resulted in two break points. The first break point occurring at freezing point might be due to the freeze effect. The second break point was at −10°C. The reaction rate change steeply declined at the temperature range of −70°C to −84°C, and was thought to be related to glass transition which may occur in the fish sample.  相似文献
10.
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