Effect of Ultra-high Pressure Treatment on Tenderness of Sea Bass

被引：0
|
作者：
Shang, Xiaolan [1 ]
Zheng, Jie [1 ]
Liu, Anjun [1 ]
机构：
[1] Tianjin Univ Sci & Technol, Key Lab Food Nutr & Safety, Tianjin, Peoples R China
来源：
AUTOMATION EQUIPMENT AND SYSTEMS, PTS 1-4 | 2012年 / 468-471卷
关键词：
high pressure; Tenderness; MFI; pH; DEER DAMA-DAMA; MEAT; AGE;
D O I：
10.4028/www.scientific.net/AMR.468-471.1638
中图分类号：
TP [自动化技术、计算机技术];
学科分类号：
0812 ;
摘要：
The myofibrillar fragmentation degree (MFI), value of pH and the degradation degree of sea bass with high pressure treatment were studied. The results showed that the degradation degree of protein, MFI and pH of sea bass increased as the pressure increasing, indicating that ultra high pressure treatment could change the tenderness of sea bass muscle, which has a certain practical significance in the food industry.
引用
收藏
页码：1638 / 1641
页数：4
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