کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7175241 | 1466374 | 2018 | 25 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effects of freezing temperature and frozen storage on the biochemical and physical properties of Procambarus clarkii
ترجمه فارسی عنوان
اثرات دمای انجماد و ذخیره یخ زده بر خواص بیوشیمیایی و فیزیکی پروکامبوسار کلارکی
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
سایر رشته های مهندسی
مهندسی مکانیک
چکیده انگلیسی
The objective of this work was to investigate the freezing temperature (liquid nitrogen, â80, â30 and â18â¯Â°C) and storage duration (1, 4, 12 and 24 weeks) on the properties of red swamp crayfish. With the increase of frozen storage duration, the Ca2+-ATPase activity, salt soluble protein content, total and reactive sulfhydryl content of myofibrillar protein extracted from red swamp crayfish significantly decreased (Pâ¯<â¯0.05) and expressible moisture significantly increased (Pâ¯<â¯0.05), while the hardness increased at week 4 and decreased later (Pâ¯<â¯0.05) except for samples subjected to freezing treatments at liquid nitrogen and â18â¯Â°C. The results suggested that the shelf-life of crayfish was recommended to be 1 month. Combination of the influence of temperature difference between freezing and storage and freezing rate on the final quality of product, freezing at â30â¯Â°C could be considered as the suitable processing for red swamp crayfish.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Journal of Refrigeration - Volume 91, July 2018, Pages 223-229
Journal: International Journal of Refrigeration - Volume 91, July 2018, Pages 223-229
نویسندگان
Shi Liu, Xiong Guangquan, Ding Anzi, Li Xin, Wu Wenjin, Qiao Yu, Liao Li, Wang Lan,