不同被膜对冷冻牡蛎质量的影响及优化  

Effect of various coatings on the quality of frozen oysters and their optimization

作　　者：林启训[1] 王则金[1] 黄晋之[1] 

机构地区：[1]福建农林大学

出　　处：《海洋水产研究》2003年第3期60-65,共6页Marine Fisheries Research

基　　金：福建省科技厅公关项目 ( 2 0 0 1H0 2 1 )资助

摘　　要：以提高冷冻牡蛎质量为目的 ,采用自行设计的冷冻装置 ,分别以魔芋葡甘聚糖被膜液、壳聚糖被膜液及葡甘聚糖和壳聚糖被膜液各为 50 %的复合液被膜牡蛎进行冷冻试验。采用正交实验 ,分析了不同方式处理对冷冻牡蛎质量的影响。结果表明 ,采用被膜液进行被膜可明显降低冷冻牡蛎VBN值和不合格率 ,提高冷冻牡蛎质量。在被膜液浓度相同状况下 ,魔芋葡甘聚糖被膜液被膜的效果最好。此外 。To improve the quality of frozen oysters, glucomannan , chitosan and a mixture of 50% glucomannan and 50% chitosan were used to coat oysters prior to f reezing and frozen storage for this study. An orthogonal experiment was carried out to investigate the effects. The quality of the frozen coated oysters was ana lyzed. The result showed that the VBN value and freezing loss of frozen coated o ysters decreased with coatings obviously. Glucomannan coating produced the best result. Th e processing parameters of frozen oysters with glucomannan coating were further optimized.

关 键 词：牡蛎 被膜 冷冻 因素分析 参数优化 

分 类 号：S985.35[农业科学—捕捞与储运] S983.302[农业科学—水产科学]