食品科学 ›› 2002, Vol. 23 ›› Issue (11): 139-143.

• 包装贮运 • 上一篇    下一篇

冰核活性菌体蛋白微冻保鲜虾体的应用研究

 陈庆森, 刘剑虹, 阎亚丽, 刘健, 庞广昌   

  1. 天津商学院生物工程系生物技术与蛋白质资源研究室
  • 出版日期:2002-11-15 发布日期:2011-12-31

Research on Ice - nucleation of Active Proteins by Membranin Debris in Partially Frozen Shrimp

 CHEN  Qing-Sen, LIU  Jian-Hong, YAN  Ya-Li, LIU  Jian, PANG  Guang-Chang   

  • Online:2002-11-15 Published:2011-12-31

摘要: 本文首次把具冰核活性的菌体蛋白碎片应用在基围虾的低温微冻保鲜保藏技术中,保藏过程中,通过对虾体内各物质的检测,来判断保藏虾体的品质及风味的变化。研究结果表明,微冻保鲜20d后,经感官检测、品质检测和风味检测,其虾体的新鲜度变化趋势有相关性,且虾体的保鲜效果好,保存期长等特点;另外能耗低、易于管理和操作。

关键词: 冰核细菌, 冰核活性蛋白, 微冻保藏, 虾体, 品质

Abstract: The ice - nucleation active membranin debris was prepared from the bacteria ice nucleation to be applied to partially frozen ( - 3℃) technique of shrimp for keeping fresh . It was found that the change of quality and flavor was obvious according to the assay of shrimp muscles during storage at different periods. The results showed that the change of the shrimp body was analyzed by sensory evaluation . quality analysis and flavor analysis . A considerable increase in prime quality was possible because of the application of ice - nucleation active proteins. The effect of keeping fresh was good and period of shrimp storage was longer, up to 20 days, while shrimp body did not reach the limitation of the corruption. Other characters were low in energy and easy in management and operation.

Key words: Ice - nucleation bacterium , Ice - nucleation active protein , Partially frozen preserve , Shrimp body , Quality