超高压草鱼糜冻藏过程中的理化性质变化  

Physico-chemical Changes of Pressurized Grass Carp Surimi during Frozen Storage

作　　者：朱兆娜[1] 潘见[1] 符钰涓[1] 陶敏[1] 周典飞[1] 王颖[1] 

机构地区：[1]合肥工业大学农产品生物化工教育部工程研究中心,安徽合肥230009

出　　处：《食品科学》2012年第15期133-135,共3页Food Science

摘　　要：以盐溶性蛋白含量、pH值、持水性、挥发性盐基氮(TVB-N)为指标,考察超高压处理的草鱼糜在-18℃冻藏期间理化性质的经时变化。结果表明:冻藏期间,盐溶蛋白含量和持水性随着压力的升高均先上升后下降,在400MPa时达到最大,分别为155.6mg/g和93.9%;盐溶蛋白含量、pH值、持水性呈下降趋势;TVB-N值呈现上升趋势。Physico-chemical changes of grass carp surimi treated by ultra-high pressure（UHP） during frozen storage at-18 ℃ were studied by examining salt-soluble protein,pH,water-holding capacity,and total volatile basic nitrogen（TVB-N）.The results showed that salt-soluble protein content and water-holding capacity initially increased and then decreased due to increased pressure,and reached the highest level of 155.6 mg/g and 93.9%,respectively at 400 MPa.During frozen storage,saltsoluble protein content,pH and water-holding capacity revealed a decreasing trend;in contrast,TVB-N exhibited an increasing trend.

关 键 词：草鱼 鱼糜 超高压 冻藏 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]