摘要
利用IMP测温系统及组织切片技术,分别对文蛤和波纹巴非蛤蛤肉在三种冻结方式:-196℃(液氮)、-78℃(干冰)、-18℃(冰箱)中的冻结过程特别是组织结构变化进行了研究。实验结果表明:液氮冻结对蛤肉组织结构的影响最小:对于文蛤是较好冷冻方式,但对波纹巴非蛤却不是最佳的;干冰冻结使组织结构产生的冰晶较为均匀,变形程度次之。冰箱冷冻则使得组织结构严重变形。由此可以认为文蛤是冷冻速率越大、冻结终温越低,冷冻效果越好;而波纹巴非蛤并非如此,它最佳冷冻条件应该处于干冰冷冻和液氮冷冻条件之间。
To utilize the （IMP） system of temperature measure ment and the technique of tissue slice cut of the Meretrix Linnaeus and the Paphia Undulata, in three different freezing methods as - 196 ℃ （liquid）, -78 ℃ （dry ice） or - 18 ℃ （refrigerator）, we have studied their tissue structural changes during the course of freezing. As a result of experiments study, the freezing in liquid nitrogen showed a little effect on the structure of the Bivalves. It was the best method best for Meretrix Linnaeus but not to the the Paphia Undulata. The method of dry ice freezing on the tissue structure of the bivalves showed some effect on the even distribution of ice crystals. The freezing method of refrigerator showed severe deformation of the tissue structural changes. Therefore, the best freezing condition for the Meretrix Linnaeus were the faster freezing velocity and the lower temperature while the best freezing conditions for the Paphia Undulata were the intermediate freezing between the dry ice and the liquid nitrogen IMP-Isolated Measurement Pod.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第8期127-130,共4页
Food Science
基金
广东省科技厅资助项目(2004B20401011)
关键词
冰结品
冷冻
组织结构
ice crystal
freezing
structure
