文献类型：期刊文献

中文题名：冷冻方式对凡纳滨对虾品质特性的影响

英文题名：Effects of different quick freezing processes on the quality characteristics of litopena eus vann a mei

作者：杨利艳[1];曹文红[1];章超桦[1];吉宏武[1]

机构：[1]广东海洋大学食品科技学院

年份：2011

期号：5

起止页码：149

中文期刊名：食品与机械

外文期刊名：Food & Machinery

收录：CSTPCD、、北大核心2008、CSCD_E2011_2012、北大核心、CSCD

基金：现代农业产业技术体系建设专项(编号:CARS-47)

语种：中文

中文关键词：凡纳滨对虾;液氮速冻;超低温速冻;品质特性

外文关键词：litopenaeus vannamei; liquid nitrogen quick-freezing; ul-tra-low temperature quick-freezing; quality characteristics

中文摘要：以质构、盐溶性蛋白、ATPase活性、巯基含量、失水率及pH为指标,研究液氮速冻、-75℃超低温速冻和-18℃冷库冷冻3种冷冻方式对凡纳滨对虾品质特性的影响。结果表明:液氮速冻处理组失水率最低,盐溶性蛋白含量、巯基含量、ATPase活性及pH值均显著低于新鲜对虾,却明显高于-75℃超低温速冻和-18℃冷库冷冻;凡纳滨对虾经3种冷冻方式处理后其质构变化不大,其中液氮速冻处理组与新鲜对虾之间的差异最小。

外文摘要：Taking fluid loss,textural,pH,salt soluble protein,AT-Pase activity,and sulfydryl content as the indexes,the effects were studied of three different freezing processes,such as liquid nitrogen quick-freezing,-75 ℃ ultra-low temperature quick-freezing and-18℃ refrigerator freezing,on characteristics of litopenaeus vannamei muscles.The results indicated that the group which was treated by liquid nitrogen quick-freezing has the least fluid loss.Al-though the group treated by liquid nitrogen quick-freezing had signifi-cant difference with the fresh group in pH,salt soluble protein,AT-Pase activity and sulphur content,it is better than the other freezing groups.The texture of litopenaeus vannamei via the three different quick freezing processes had no significant difference between each other.The liquid nitrogen quick-freezing group has small difference with the fresh shrimp.