【摘 要】
：
将南美白对虾分别在-23℃、0℃、5℃三个典型冷链温度下进行冷藏,跟踪检测三种温度下样品组织中酚氧化酶和总蛋白酶活性,并与感官品质变化进行相关性分析。结果 表明,在
【机 构】
：
广东省水产品加工与安全重点实验室,广东海洋大学食品科技学院,广东湛江524088广东医学院生物化学与分子生物学教研室,广东东莞523808
【出 处】
：
2014年全国生物技术与食品质量博士后学术论坛
论文部分内容阅读
将南美白对虾分别在-23℃、0℃、5℃三个典型冷链温度下进行冷藏,跟踪检测三种温度下样品组织中酚氧化酶和总蛋白酶活性,并与感官品质变化进行相关性分析。结果 表明,在三种典型冷链温度下,南美白对虾组织总蛋白酶和酚氧化酶活力均与温度呈正相关,而与感官品质变化呈显著负相关。其中,5℃为品质劣变的关键控制温度,而0℃和-23℃可以较好维持对虾商品价值。本文定量研究了典型冷链温度下南美白对虾感官品质劣变与组织内源酶激活水平之间的相关性,解释了品质劣变的酶学机制,为对虾冷链物流的参数控制提供了理论依据。
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