| 鱼类吹风冻结保鲜的组织变化研究 |
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| 引用本文： | 徐泽智,刘晓华.鱼类吹风冻结保鲜的组织变化研究[J].广东海洋大学学报,1998(3). |
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| 作者姓名： | 徐泽智 刘晓华 |
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| 作者单位： | 中国水产科学研究院南海水产研究所!广州，510300，广东省深圳市商检局!深圳，518045 |
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| 摘 要： | 利用电子显微镜观察石斑鱼冻结后的组织变化情况，研究现行吹风冻结工艺的保鲜效果。结果表明，冻结时间10h的石斑鱼组织结构中出现肌原纤维以及蛋白质受到破坏的现象，从而使其风味、营养受到严重影响。因此，有必要提高现行的吹风冻结速度。
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| 关 键 词： | 吹风冻结 组织结构 冻结工艺 水产品保鲜 |
Study on Tissue Changes of Fish by Air Blast Freezing Preservation |
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| Xu Zezhi.Study on Tissue Changes of Fish by Air Blast Freezing Preservation[J].Journal of Zhanjiang Ocean University,1998(3). |
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| Authors: | Xu Zezhi |
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| Abstract: | Observing the tissue changes of grouper after freezing by using electronic microscope,a study has been conducted to evaluate the freshening effect of air blast freezing technology in operation.The results showed that myofibril and protein in tissue structure of grouper were destroyed by freezing 10h,which seriously affected the flarour and nutrittion of grouper.Thus.it's necessary to improve the current speed of air blast freezing. |
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| Keywords: | Air blast freezing Tissue structure Freezing technology Aquatic product freshening |
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