文献类型：期刊文献

中文题名：冻结对文蛤和波纹巴非蛤食品化学特性影响的初步研究

英文题名：The preliminary study on the effect of freezing on the nutritious constituents of Meretrix lirmaeus and Paphia undulate

作者：关志强[1];蒋小强[1];李敏[1]

机构：[1]广东海洋大学工程学院,广东湛江524025

年份：2006

卷号：27

期号：3

起止页码：49

中文期刊名：食品工业科技

外文期刊名：Science and Technology of Food Industry

收录：CSTPCD、、北大核心2004、CSCD2011_2012、北大核心、CSCD

基金：广东省科技厅项目资助(2004B20401011)。

语种：中文

中文关键词：文蛤;波纹巴非蛤;冻结;化学特性

外文关键词：Meretrix Linnaeus; Paphia Undulata; freezing; constituents

中文摘要：研究了冻结对文蛤和波纹巴非蛤食品化学特性的影响。结果表明,冻结会使贝肉的水分流失,而贝肉的粗蛋白、粗脂肪、灰分、总糖等成分比例略有升高,同时非蛋白氮含量显著增加。将两种贝肉的实验结果比较,可以认为冻结使文蛤食品化学特性改变的程度比对波纹巴非蛤大。

外文摘要：Effect of freezing on the nutritious constituents of the Meretrix Linnaeus and the Paphia Undulata meat were studied. Results show that its crude protein, crude fat, ash, and total sugar content were hardly influenced by freezing, but its nonprotein nitrogen content was largely increased and the increase in nonprotein nitrogen content of Meretrix Linnaeus was far larger than that of the Paphia Undulata.