k冷冻方式对海湾扇贝闭壳肌理化性质的影响  

Effect of different freezing processes on physicochemical characters of Argopecten irradiams muscle

作　　者：崔瑞颖[1] 焦学芹[1] 任惠[1] 淑英[1] 张志胜[1] 

机构地区：[1]河北农业大学食品科技学院,河北保定071000

出　　处：《食品工业科技》2013年第20期349-352,共4页Science and Technology of Food Industry

基　　金：国家海洋局海洋公益性行业科研专项(201205031)

摘　　要：以解冻损失率、水分活度值、pH、色差、质构及盐溶蛋白含量为指标,研究(-25±1)℃冰箱冷冻、(-35±1)℃冰柜冷冻、(-80±1)℃超低温冷冻和液氮冷冻4种冷冻方式对海湾扇贝闭壳肌理化特性的影响。结果表明:液氮冷冻处理对于海湾扇贝闭壳肌的理化性质变化最小,更接近新鲜闭壳肌的品质;(-35±1)℃冰柜冷冻和(-80±1)℃超低温冷冻处理样品间品质变化差异不大。(-35±1)℃冰柜冷冻能够较好的保障海湾扇贝闭壳肌的品质,符合市场需求。Taking thawing loss rates,Aw, pH, color,textura and salt solubility protein as the indexes,the effects of 4 different freezing processes, such as （-25±1）℃ refrigerator freezing, （-35±1）℃ refrigerator freezing, （-80±1）℃ ultra-low temperature freezing and liquid nitrogen freezing,on physicochemical characters of Argopecten irradiams muscle were studied. Results indicated that the group which was treated by liquid nitrogen freezing had the least change on physicochemical characters of Argopecten irradiams muscle and had small difference with fresh Argopecten irradiams muscle. It had no significant difference between the groups which was treated by （-35±1）℃ refrigerator freezing and （-80±1）℃ ultra-low temperature freezing. So （-35±1）℃ refrigerator freezing was better on physicochemical characters of Argopecten irradiams muscle, which was market demand.

关 键 词：海湾扇贝 闭壳肌 冷冻方式 理化性质 

分 类 号：TS254[轻工技术与工程—水产品加工及贮藏工程]