冻结方式对格特蛤和皱肉文蛤的组织结构影响的实验研究  

Study on the Effects of Different Freezing Velocity on the Organism Structure of Katelysia Rimularis and Wrinkle Meat Meretrix Linnaeus

作　　者：李敏[1] 关志强[1] 蒋小强[1] 

机构地区：[1]广东海洋大学工程学院,广东湛江524025

出　　处：《制冷》2006年第3期1-5,共5页Refrigeration

基　　金：广东省科技厅资助项目(项目编号:2004B20401011)

摘　　要：本文以格特蛤和皱肉文蛤为实验材料,研究了三种不同冻结方式对其组织结构的影响。研究结果表明,对于此两种蛤,液氮冻结对组织结构的影响最小,-20℃冰箱冻结和-30℃的冷柜冻结则使其组织结构严重变形,但对皱肉文蛤来说,在较低冻结速度下小幅度的提高冻结速度可使组织变形明显改善,而格特蛤则不然。Katelysia rimularis and wrinkle meat meretrix linnaeus are the experiment materials, the text studied the effects of three different frozen velocity on their organism structure.The results show： to these two kinds of clams, the liquified nitrogen freeze impacts the organism structure to the least extent, - 20℃ refrigerator freeze and - 30℃ Ice Box freeze make the structure get out of shape seriously. But in respect of the wrinkle meat meretrix linnaeus, a little range speedraising at a low freezing velocity can improve the distortion obviously, however, Katelysia rimularis is not.

关 键 词：冻结 冻结方式 冻结温度 冰结晶 组织结构 

分 类 号：TS205.7[轻工技术与工程—食品科学] S983.220.2[轻工技术与工程—食品科学与工程]