| 我国鲢鳙鳊鲫鱼肉蛋白质冷藏稳定性的研究 |
| |
| 引用本文： | 丁玉庭,骆肇荛,季家驹.我国鲢鳙鳊鲫鱼肉蛋白质冷藏稳定性的研究[J].淡水渔业,1999,29(6):12-15. |
| |
| 作者姓名： | 丁玉庭 骆肇荛 季家驹 |
| |
| 作者单位： | 1. 浙江工业大学生物与环境学院,310032
2. 上海水产大学,200090 |
| |
| 摘 要： | 采用肌原纤维（Ｍｆ）ＡＴＰ酶活性和溶解度考察鲢鳙鳊鲫四种淡水鱼的冷藏稳定性，显示出完全一致的对应结果，即－２０℃鲢鳙变性严重，鳊鲫轻微，结果表明：ＭｆＣａ２＋－ＡＴＰａｓｅ活性在考察蛋白质冷藏变性中是一个可靠而又实用的指标。
|
| 关 键 词： | 淡水鱼，蛋白质，冷藏稳定性 |
Studies on the Frozen-stabilities of Muscle Protein in Several Chinese Freshwater Fishes |
| |
| Ding Yuting,Luo Zhaoyao,Ji Jiaju.Studies on the Frozen-stabilities of Muscle Protein in Several Chinese Freshwater Fishes[J].Freshwater Fisheries,1999,29(6):12-15. |
| |
| Authors: | Ding Yuting Luo Zhaoyao Ji Jiaju |
| |
| Abstract: | The frozen-stabilities of their protein were studied in terms of the myofibrillar ATPase activity and solubility There was a fairly uniform in their corresponding results It also showed under -20 that severe denaturation of muscle protein in silver carp or bighead, while not in chinese bream or crucian carp And the results still suggested that Mf Ca2+-ATPase activity was a very dependable and useful index in examing the protein frozen-stability |
| |
| Keywords: | Freshwater fishes protein frozen-stabilities |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
