English  |  正體中文  |  简体中文  |  Items with full text/Total items : 27287/39131
Visitors : 2444071      Online Users : 33
RC Version 4.0 © Powered By DSPACE, MIT. Enhanced by NTU Library IR team.
Scope Adv. Search
LoginUploadHelpAboutAdminister

Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/15724

Title: 凍結貯藏對九孔肌肉之影響
Effect of frozen storage on the muscle of small abalones (Haliotis diversicolor supertexta)
Authors: Wei-Yo Chen
陳韋佑
Contributors: NTOU:Department of Food Science
國立臺灣海洋大學:食品科學系
Keywords: 肌動凝蛋白;鈣核苷三磷酸酶;揮發性鹽基態氮;保水力;組織切片
actomyosin;Ca+2-ATPase;volatile basic nitrogen;water holding capacity;histology
Date: 2010
Issue Date: 2011-06-30T08:18:26Z
Abstract: 本研究之目的是探討凍結貯藏對九孔 (Haliotis diversicolor supertexta) 肌肉品質之影響。將鮮活九孔進行兩種凍結條件 (-20oC, -40oC),並皆置於-20oC凍藏。定期採樣測定可抽出肌動凝蛋白、鈣核苷三磷酸酶活性、鮮度以及保水力並作組織切片觀察。結果顯示-20oC組在第6個月肌動凝蛋白抽出率下降至3.69%,-40oC組則維持約在4.3%;而兩者鈣核苷三磷酸酶比活性,分別下降至0.17和0.24 μmole Pi/min/mg protein。保水能力方面前者降至21%,後者則保持穩定。又、前者揮發性鹽基態氮含量最大值為6.46%,仍呈現非常新鮮狀態。同時發現兩組隨凍藏時間延長,在總反應硫氫基方面前五個月無明顯變化,而可反應硫氫基含量皆隨時間延長有下降的趨勢,但在-40oC組下降趨勢較為緩和,此現象可能為蛋白分子間凝聚成較大分子而將硫氫基包埋。肌肉組織切片觀察上,和新鮮狀態相比可看出兩組條件下肌肉纖維凍藏後彼此間有扭曲糾結的情形,且纖維間之空隙隨凍藏時間延長有增加傾向。
The aim of this study was to investigate the quality of small abalones (Haliotis diversicolor supertexta) during frozen storage. Alive small abalones were washed and freezing with different temperature conditions (-20oC, -40oC), and then frozen storage at -20oC. The samples were taken out for the analyses about the extractable actomyosin, Ca+2-ATPase activity, freshness, water holding capacity and the observations of histological section. From the results, the percentage of extractable actomyosin decreased to 3.69% at -20oC group in the sixth month and about maintained 4.3% at -40oC group in the same time; Ca+2-ATPase specific activity decreased to 0.17 and 0.24 μmole Pi/min/mg protein, respectively. In water holding capacity, the former decreased to 21% and the latter kept stable. And the volatile basic nitrogen of the former had the highest value (6.46%) which was still belongs to freshness. The total –SH group of two groups were found no significant difference with extending storage, but the reactive –SH group decreased. And, the reactive –SH group decreasing trend in -40oC freezing condition is slighter than -20oC. This appearance was due to the protein molecules became larger via aggregation so that the –SH group were buried. From observations of histology, it was found that the muscle fiber in two groups had twisted, and the gaps between muscle fibers had increased with extending frozen storage time.
URI: http://ethesys.lib.ntou.edu.tw/cdrfb3/record/#G0M97320031
http://ntour.ntou.edu.tw/ir/handle/987654321/15724
Appears in Collections:[食品科學系] 博碩士論文

Files in This Item:

File Description SizeFormat
index.html0KbHTML174View/Open


All items in NTOUR are protected by copyright, with all rights reserved.

 


著作權政策宣告: 本網站之內容為國立臺灣海洋大學所收錄之機構典藏,無償提供學術研究與公眾教育等公益性使用,請合理使用本網站之內容,以尊重著作權人之權益。
網站維護: 海大圖資處 圖書系統組
DSpace Software Copyright © 2002-2004  MIT &  Hewlett-Packard  /   Enhanced by   NTU Library IR team Copyright ©   - Feedback