松花江鲤鱼肌肉肌苷酸含量和鱼肉保鲜时间的研究  

A Study on the Amount of Inosinic acid in the Muscle of Songhuajiang river Carps and the Meet keeping time

作　　者：叶春艳[1] 刘志平[1] 孙森[1] 王英旭 

机构地区：[1]东北林业大学动物资源学院,黑龙江省生物制品二厂

出　　处：《水产科学》1995年第5期15-17,共3页Fisheries Science

摘　　要：纸层析法对松花江鲤鱼肌肉肌苷酸含量和鱼肉保鲜时间作了研究，结果表明：室温２０℃下，鲤鱼肌肉存放３小时左右，肌苷酸含量达到了最高值为６．３２６±０．１２μｍｏｌ／ｇ，保鲜时间为９小时。冷冻－１８℃下，鲤鱼肌肉存放１０天，肌苷酸含量达到了峰值为５．９３１±０．１３μｍｏｌ／ｇ，保鲜时间为２０天。aper chromatography was used to determined theamount of inosinic acid (IMP)in extrats of Songhuajing river.Carp muscle. The results indicated that the amount of IMP inthe carp muscle reached the maximum level 6.326±0.12μmol/g at 20three hours and 5.931±0.13μmol/g at-18℃ ten days after slaughter. The keeping time ofSonghuajing river carp muscle at 20 ℃ and-18℃were re-spectively nine houts and twenty days.

关 键 词：松花江 鲤鱼 肌肉 肌苷酸 保鲜时间 

分 类 号：S985.11[农业科学—捕捞与储运]