冻藏时间对扇贝闭壳肌及裙边理化性质的影响

Effect of frozen storage time on physicochemical properties of the adductor and skirt of scallops

中文关键词:  华贵栉孔扇贝  冻藏  理化性质

英文关键词:Chlamys nobilis  frozen storage  physicochemical properties

中文摘要:

      目的 研究冻藏时间对华贵栉孔扇贝(Chlamys nobilis)闭壳肌及裙边理化性质的影响。方法 通过测定在-18 ℃冻藏不同时间扇贝的基本成分、氨基酸组成、蛋白质组分、挥发性盐基氮含量及过氧化值, 了解其理化性质随时间变化的规律。结果 冻藏60 d的闭壳肌和裙边基本成分、水溶性蛋白、盐溶性蛋白含量和氨基酸含量变化不显著, 挥发性盐基氮含量略有上升, 然而过氧化值变化显著, 比原来增长了81%。结论 华贵栉孔扇贝在-18 ℃冻藏60 d, 除过氧化值外, 其余理化性质变化不明显。

英文摘要:

      Objective To study the effect of frozen storage time on physicochemical properties of scallops (Chlamys nobilis). Methods The changes of physicochemical properties such as the proximate components, amino acid composition and protein components, the content of total volatile bases nitrogen (TVB-N) and pe-roxide value were detected during the frozen storage at -18 ℃. Results After frozen storage for 60 d, there was no significant change in the content of the proximate composition, water-soluble protein, salt-soluble protein and amino acid composition in the adductor and skirt of scallops. Their volatile basic nitrogen (TVB-N) content increased with the storage time. The peroxide value was added by 81%. Conclusion Except peroxide value, the physicochemical properties of scallop have not changed significantly during storage at -18 ℃ for 60 d.