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題名 | Effect of Lced and Frozen Storage on the Protein Quality of Banded Shrimp (Penaeus Japonicus) and Grass Shrimp (Penaeus Monodon)=冰藏和凍藏條件對斑節蝦與草蝦肌肉蛋白品質的影響 |
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作者 | 程修和; 聶方珮; 李嘉展; | 書刊名 | 食品科學 |
卷期 | 22:1 1995.02[民84.02] |
頁次 | 頁27-37 |
分類號 | 439.76 |
關鍵詞 | 蝦類肌肉蛋白; 安定性; 冰藏; 凍藏; Shrimp muscle protein; Stability; Icing; Freezing; |
語文 | 英文(English) |
中文摘要 | 本實驗之目的在於測定汃藏和凍藏過程斑節蝦和草蝦肌動凝蛋白抽出率、Ca-ATPase活性、總硫氫基含量和可反應硫氫基含量之變化,藉以比較兩者的貯藏安定性,斑節蝦和草蝦肌肉經冰藏後,其肌動凝蛋白抽出率、Ca-ATPase之比活性和總活性、藏硫氫含量可反應硫氫基含量皆會下降,由該下降速率得知,草蝦肌肉蛋白在冰藏中似乎比斑節蝦者容易產生劣變,斑節蝦和草蝦肌肉經凍結後,其肌動凝蛋白抽出率、Ca-ATPase活性、總硫氫基含量和應硫氫基含量在凍結後皆明顯下降,隨後在-20°C凍藏時繼續下降,草蝦在-40°C凍藏時該值會繼續下降(p<0.01),而斑節蝦在-40°c凍藏時其肌肉蛋白之功能特性並未產生明顯的變化(p>0.01),斑節蝦和草蝦肌肉之肌動凝蛋白抽出率、Ca-ATPase活性、總硫氫基含量和可反應基氫含量之下降速率均隨凍藏溫度下降而減緩,其中草蝦之下降速率比斑節蝦快,由此可知,草蝦之凍藏安定性比斑節蝦差。 |
英文摘要 | In order to cmpare the stability of banded and grass shrimps muscle protein during iced and frozen storage, the changes in extractable actomyosin (AM), Ca-ATPase activity of AM, total and reactive SH of AM were measured, During icing, decreases in extractable AM, Ca-ATPase specific and total activities, total and reactive SH of AM of both shrimps were observed. Considering the change rates of these parameters, the deterioration of muscle proteins of grass shrimp seemed to be faster than that of banded shrimp. During freezing and subsequent storage, extractable AM, Ca-ATPase activity, total and reactive SH of both samples decreased significantly after freezing, and further decreased in both shrimps stored at -20°C and grass shrimp stored at -40°C (p<0.01). No significant changes in functionality of muscle protein was observed in banded shrimp during storage at -40°C (p>0.01). According to the data obtained in this study, decrease in extractable AM, total SH and Ca-ATPase activity of both shrimps lowered as frozen storage temperature decreased, and decreasing rate was faster in grass shrimp than in banded shrimp. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。