| 缢蛏在-40℃冻藏过程中的质量变化 |
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| 引用本文： | 孙翠玲,杨文鸽.缢蛏在-40℃冻藏过程中的质量变化[J].水产科学,2011,30(3):171-173. |
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| 作者姓名： | 孙翠玲 杨文鸽 |
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| 作者单位： | 1. 莱芜职业技术学院,山东,莱芜,271100
2. 宁波大学生命科学与生物工程学院,浙江,宁波,315211 |
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| 摘 要： | 测定缢蛏可食用部分的挥发性盐基氮、游离脂肪酸、盐溶性蛋白、巯基及感官评定等指标,研究缢蛏在-40℃冻藏过程中的质量变化。试验结果表明,缢蛏各部位的挥发性盐基氮含量随着贮藏时间的延长而增加,缢蛏整体挥发性盐基氮含量在26周时达到17.7 mg/100 g,超过15 g/100 g的国家卫生标准;游离脂肪酸含量逐渐增加;感官评分逐渐下降,贮藏前5个月仍处于可接受阶段;缢蛏各部位的肌原纤维蛋白的溶出量和巯基含量均呈下降趋势,且在贮藏前14周下降较慢。缢蛏在-40℃冻藏条件下可贮藏5个月。
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| 关 键 词： | 缢蛏 -40℃冻藏 质量变化 |
Changes in Flesh Quality in Razor Clam Sinonovacula constricta during-40℃ Frozen Storage |
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| SUN Cui-ling,YANG Wen-ge.Changes in Flesh Quality in Razor Clam Sinonovacula constricta during-40℃ Frozen Storage[J].Fisheries Science,2011,30(3):171-173. |
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| Authors: | SUN Cui-ling YANG Wen-ge |
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| Institution: | SUN Cui-ling1,YANG Wen-ge2 (1.Laiwu Vocational and Technical College,Laiwu 271100,China,2.Faculty of Life Science and Biotechnology,Ningbo University,Ningbo 315211,China) |
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| Abstract: | The changes in flesh quality were evaluated in razor clam Sinonovacula constricta during frozen storage at-40 ℃ by total volatile basic nitrogen(T-VBN),Ki value,free fatty acid(FFA)content,salt-solubility of myofibrillar protein,and-SH content and by sensory assessment.The results showed that the content of T-VBN increased gradually in the mantle,gill and trunk,but that the T-VBN content in the whole clam exceeded the national standard after 26 weeks.The FFA content in the razor clam increased gradually.The flesh quality was found to be declined in the clam by sensory assessment gradually,but accepted 5 months after storage.The salt-solubility of myofibrillar protein and-SH content decreased mainly 14 weeks after storage.The flesh quality of the clam could be accepted 5 months after storage. |
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| Keywords: | Sinonovacula constricta -40 ℃ frozen storage qualitative change |
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