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Study on improvement of thawing quality of the frozen channel catfish(Ictalurus punctatus)fillet
Pages: 105-108
Year: Issue:  1
Journal: Acta Agriculturae Zhejiangensis

Keyword:  channel catfish filletfrozen storagethawingquality;
Abstract: 研究抗冻剂浸渍对-18℃,-30℃,-50℃ 3种冻藏温度的鲴鱼片解冻后的品质和蛋白质变性的影响.结果表明:添加抗冻剂降低了解冻鲴鱼片的pH值,减少解冻后水分流失,维持较低的K值和挥发性盐基氮含量,保持解冻鱼片较好的品质;降低TBARS值,缓解脂肪氧化;保持较高的盐溶蛋白含量和Ca~(2+)-ATP酶活性.减轻解冻鲴鱼片蛋白质冷冻变性的程度.
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