摘要
研究了鲤鱼肌肉ＡＴＰ酶的性质，探讨了测定ＡＴＰ酶所用肌纤维蛋白浓度适宜范围，ＡＴＰ酶的温度及ｐＨ影响，以及原料鱼死后不同存放条件下肌肉功能性的变化，并得出原料鱼品质良好的条件：原料鱼死后２４ｈ加工性能最佳，加工温度不能超过４０℃，ｐＨ在中性条件下适宜。
The properties of ATPase of Carp were studied in detail.The optimum concentration of actomyosin as substrate of ATPase and the effects of pH and temperature to ATPase were discussed,the functional properties of postmortem muscle in different storage temperature were also studied.The optimum operation condition were:pH70,temperature<40.The postmortem muscle showed the optimum functional properties 24 hours later.
出处
《食品工业科技》
CAS
CSCD
北大核心
1999年第3期11-13,共3页
Science and Technology of Food Industry
