摘要
研究了烤石莼(Ulva pertusa)在几种贮藏条件下的品质变化的特点.从总酸、游离氨基酸、叶绿素等品质指标的变化情况来比较烤石莼几种贮藏条件的优劣.研究结果表明,烤石莼在酶失活后仍然存在明显的品质下降的现象,隔氧、低含水量和低温贮藏是减缓烤石莼贮藏中品质下降速度的重要条件.
The changes of characters of baked Ulva pertusa were studied under different preserving condi- tions. In order to compare the effects of different preserving conditions, parameters of total acid, free amino acids, chlorophyll content were used. The results showed that the character of baked Ulva pertusa still de- clined obviously even after the deactivation of enzyme. Oxygen insulation, low water content and lower stor- age temperature were the most important factors which could slow down the declining speed of the characters of baked Ulva pertusa during storage.
出处
《集美大学学报（自然科学版）》
CAS
2010年第1期25-30,共6页
Journal of Jimei University：Natural Science
关键词
烤石莼
保藏特性
总酸
品质
baked Ulva pertusa
preserving characteristic
total acid
character
