| 史氏鲟（Acipenser schrenckii）鱼肉冻藏过程中的质量变化 |
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| 引用本文： | 许永安,廖登远,苏捷,吴靖娜,位绍红.史氏鲟（Acipenser schrenckii）鱼肉冻藏过程中的质量变化[J].福建水产,2009(4):44-47. |
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| 作者姓名： | 许永安 廖登远 苏捷 吴靖娜 位绍红 |
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| 作者单位： | 福建省水产研究所,福建,厦门,361012 |
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| 基金项目： | 厦门市科学技术局资助项目 |
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| 摘 要： | 为探讨适宜的冷冻鲟鱼片防冻剂,将鲟鱼肉分别浸泡于三种不同溶液后冻藏,每月测定其冻藏过程中挥发性盐基氮、自由液滴损失及加热液滴损失的变化,并测定了冻藏一年前、后的鲟鱼肉质地特性,经一年跟踪检测查明生产冷冻鲟鱼片以12%氯化钠＋0.2%三聚磷酸钠的混合液浸渍为佳,5%的让水量为宜。
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| 关 键 词： | 史氏鲟 鱼肉 冻藏 液滴损失 挥发性盐基氮 质地 |
The Quality Variation during Cold -storage Process of Acipenser schrenckii |
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| XU Yong-an,LIAO Deng-yuan,SU Jie,WU Jing-na,WEI Shao-hong.The Quality Variation during Cold -storage Process of Acipenser schrenckii[J].Journal of Fujian Fisheries,2009(4):44-47. |
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| Authors: | XU Yong-an LIAO Deng-yuan SU Jie WU Jing-na WEI Shao-hong |
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| Institution: | (Fisheries Research Institute of Fujian, Xiamen 361012, China) |
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| Abstract: | For groping eligible antifreezing agent for Acipenser schrenckii slice,VBN,free liquid droplet loss and heating liquid droplet were detected once a month for Acipenser schrenckii fish which was soaked in three different solutions during cold-storage process and the texture had been determined after one year later.Through one year s tracked detected,we found the best immersed solution are composed of 12% NaCl and 0.2% sodium tripolyphosphate（STPP）.The 5% drip loss of frozen product is suggested. |
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| Keywords: | Acipenser schrenckii Fish Cold-storage Liquid droplet loss VBN Texture |
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