文蛤和波纹巴非蛤冷冻变性的比较研究

利用IMP热电偶测温系统及组织切片技术、食品化学特性的常用分析方法以及测定表征蛋白质变性的盐溶性蛋白溶解度和Ca2 ATPase活性,对文蛤和波纹巴非蛤在冷冻后的组织结构、食品化学特性、蛋白质变性的影响进行了比较研究。结果表明:冻结会使贝肉组织结构发生较大变化,水分流失,非蛋白氮显著增加,但冻结对贝肉蛋白质冷冻变性的影响不明显;在冻藏后贝肉蛋白质发生了较大变性。在相同冷冻条件下,文蛤在上述3方面受到的影响均比波纹巴非蛤受到的影响大,说明文蛤比波纹巴非蛤更容易发生冷冻变性。

A comparative study on the frozen denaturation of Meretrix linnaeus and Paphia undulata

Utilizing the IMP system of temperature measure, common technique of tissue section, analytical method of nutritious constituents, and taking salt-solubility and Ca 2 -ATPase activity as the index of protein denaturation, a comparative study was conducted to determine the effect of freezing on tissue structure of Meretrix linnaeus and Paphia undulata. The result showed that there was a obvious change on tissue structure of shellfish by freezing with moisture losing and non-protein content largely increasing, but the effect of freezing on protein denaturation of shellfish was little. However, protein denaturation of shellfish was evidently after two months of frozen storage. Under the same freezing condition, M.linnaeus always got larger influence than that of P.undulata. As a result, protein denaturation is more easily to occur in M.linnaeus than in P.undulata by freezing.