摘要
本文通过定期测定冷冻冷藏中翡翠贻贝肉的干耗率、过氧化值(POV)、挥发性盐基氮 (TVB N)、pH值等理化指标 ,以探索翡翠贻贝肉在冷冻冷藏中质量的变化。结果表明 ,引起冷冻冷藏中贻贝肉蛋白质的冷冻变性和老化。
The article discussed the qualitative change of mussel meat in cold storage by periodical determination on the physicochemical indexes of POV(peroxide value), TVB N(peroxide value),pH etc..The results show that the main causes which lead to the freezing denaturation, ageing of mussel meat in the cold storage and becoming dregs when cooked are the weight loss and the dehydration of the meat tissue.
出处
《台湾海峡》
CAS
CSCD
2000年第3期284-287,共4页
Journal of Oceanography In Taiwan Strait
