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《Refrigeration》 2003-01
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Effect of Freezing on the Nutritious Constituents and Texture of Meretrix Linnaeus Meat

GUAN Zhi qiang 1,ZHENG Xian de 1,HONG Peng zhi 2,ZHANG Jing 2,CHEN Su hua 2,ZHANG Chao hua 2(1 Huazhong University of Science and Technology,Wuhan Hubei 430074;2 Zhanjiang Ocean University,Zhanjiang Guangdong 524025 )  
Effect of freezing on the nutritious constituents and texture of Meretrix Linnaeus meat were studied Results show that its crude protein,crude fat,ash,and total saccharide content are hardly influenced by freezing,but its nonprotein nitrogen content is largely increased After thawing,its mouthfeel,holding-water ratio and Ca2+-ATP enzyme activity is markedly decreased
【CateGory Index】: TS254
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