| 翡翠贻贝肉在冷冻冷藏中质量的变化 |
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| 引用本文： | 李庐峰.翡翠贻贝肉在冷冻冷藏中质量的变化[J].台湾海峡,2000,19(3):284-287. |
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| 作者姓名： | 李庐峰 |
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| 作者单位： | 福建省水产研究所,厦门,361012 |
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| 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化和老化、烹调时口感发渣等的主要原因是水分的干耗和肉的严惩脱水。
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| 关 键 词： | 翡翠贻贝肉 冷冻冷藏 质量 干耗量 过氧化值 PH |
Qualitative change of green mussel meat in cold storage |
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| Li Lufeng.Qualitative change of green mussel meat in cold storage[J].Journal of Oceanography In Taiwan Strait,2000,19(3):284-287. |
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| Authors: | Li Lufeng |
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| Abstract: | 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. |
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| Keywords: | Green mussel meat cold storage qualitative change |
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