学术
冰藏过程中美国红鱼生化特性的变化
黄晓春[1] 侯温甫[2] 杨文鸽[1] 徐大伦[1]
[1]宁波大学生命科学与生物工程学院,浙江宁波315211 [2]武汉工业学院食品科学与工程学院,湖北武汉430023
摘 要:
以肌肉盐溶性蛋白含量、巯基含量和ATPase活性为生化特性指标，同时结合pH值、感官评定和挥发性盐基氮等指标，考察了美国红鱼在冰藏期间生化特性及鲜度变化情况。结果表明：随着贮藏时间的延长，盐溶性蛋白含量、巯基含量和ATPase活性均呈下降趋势，冰藏12d后分别下降了70．19％、79．44％和64．26％（Ca^2＋-ATPase活性）：冰藏过程中pH值变化不大，但挥发性盐基氮及感官指标变化比较明显，挥发性盐基氮在第9d时达到33．73mg／100g，处于Ⅲ级鲜度范围。[著者文摘]
文章出处:
《食品科学》-2007年28卷1期 -337-340页
分 类 号:
文献标识码:
A
文章编号:
1002-6630（2007）01-0337-04
Study on Changes of Biochemical Properties of Sciaenops ocellatus during Frozen Storage
HUANG Xiao-chun, HOU Wen-fu, YANG Wen-ge, XU Da-lun（1.Faculty of Life Science and Biotechnology, Ningbo University, Ningbo 315211, China; 2.College of Food Science and Technology, Wuhan Polytechnic University, Wuhan 430023, China）
Abstract:
The changes of biochemical properties ofSciaenops ocellatus during frozen storage were studied by measuring the salt-solubifity of myofibrillar proteins, SH content, A TPase activities and fi＇eshness indexes together with pH value, sensory scores and total volatile basic nitrogen （T-VBN）.The results indicated that during 12 days the salt-solubility of myofibrillar proteins, -SH content and the ATPase activities decrease 70.19%, 79.44% and 64.26% （Ca^2＋-ATPase activities）, respectively. During the frozen storage, the pH value dose not change obviously, but the T-VBN value and the sensory scores change remarkably. T-VBN value gets up to 33.73mg/100g after 9 days, being in Ⅲ grade of freshness.[著者文摘]
Key words:
Sciaenops ocellatus; iced storage; biochemical properties; freshness
基金资助:
科技部“863”项目（2004AA625010）
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