摘要
采用冰块堆积(0～2℃)、冰箱冷藏(4～6℃)、海水暂养(8～13℃)、室温干露(15～20℃)四种贮藏条件对四角蛤蜊存活率和感官品质的影响进行探讨,并对冰块贮藏过程中营养成分的变化进行分析研究。结果表明:冰块堆积的存活率最高,贮藏11d后,存活率仍达到100%,在此条件下,四角蛤蜊的感官品质也优于其他贮藏条件,贮藏6d后其体表良好、色泽亮白、气味新鲜、肉质弹性坚固。随着贮藏时间的延长,四角蛤蜊的水分、蛋白质、脂肪都有所下降,而灰分有上升趋势。可见,冰块贮藏是最佳的贮藏方式。
The effects of different store conditions （i.e. ice preservation, cold storage, seawater and the comparison at room temperature） on survival rate and sensory quality ofMactra veneriformis was discussed in the study. And variations of nutrition compositions during the ice storage time were analyzed. The results showed that Mactra veneriformis stored by ice preservation presents the highest survival rate, which reaches 100% after storage of 11 days. Moreover, this storage condition results in better sensory characteristics such as good appearance, bright white color, fresh smell, and meat quality with a close texture after storage of 6 days. And with prolonging sstorage time, the contents of water, protein and fat reduce gradually, but the content of ash increases. Obviously ice storage is the optimal way for keeping Mactra veneriformis alive.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第8期621-623,共3页
Food Science
基金
上海市重点学科建设项目(T1102)
关键词
四角蛤蜊
贮藏条件
存活率
感官品质
Mactra veneriformis
storage condition
survival rate
sensory quality
