首页> 外文期刊>Journal of Agricultural and Food Chemistry >Textural and histological changes of different squid mantle muscle during frozen storage
【24h】

Textural and histological changes of different squid mantle muscle during frozen storage

机译:冻存期间不同鱿鱼皮的质地和组织学变化

获取原文
获取原文并翻译 | 示例
       

摘要

Mantles from three species of squids, Loligo edulis, Sepia pharaonis, and Illex argentinus, were frozen and stored at -20 degrees C for 0, 0.5, 1, 2, and 4 months, and their textural properties were investigated. The toughness of all squid mantles increased during frozen storage, and there was a significant difference between prefrozen and postfrozen storage. There was no significant difference in drip amount and SDS gel electrophoresis patterns after 4 months of frozen storage. Histology observation of mantle showed that the muscle fibers were injured and aggregated while the frozen time increased. These changes in tissue structure during frozen storage might cause the toughening of mantle. [References: 19]
机译:将来自三种鱿鱼的披风,可食的Loligo edulis,棕褐色的棕褐色和阿根廷的Illex冷冻,并在-20摄氏度下储存0、0.5、1、2和4个月,并对其质地进行了研究。在冷冻储存期间,所有鱿鱼皮的韧性都增加了,冷冻前和冷冻后的储存之间存在显着差异。冷冻保存4个月后,滴注量和SDS凝胶电泳图谱无显着差异。地幔的组织学观察表明,随着冰冻时间的增加,肌纤维受到损伤并聚集。冷冻储存过程中组织结构的这些变化可能会导致地幔变硬。 [参考:19]

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱:kefu@zhangqiaokeyan.com

京公网安备:11010802029741号 ICP备案号:京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有
  • 客服微信

  • 服务号