【作者】 邱春江；

【导师】 薛长湖；

【作者基本信息】 中国海洋大学 ， 水产品加工与贮藏， 2004， 硕士

【摘要】 贻贝(Mytilus sp．)，属软体动物瓣鳃纲贻贝科，是我国常见的一种海生贝类，是富含蛋白质、脂肪、糖的高蛋白海洋食品，同时含有较多的Ca、P、Fe等无机盐，其氨基酸、脂肪酸组成合理，享有补虚食品的美称，自古以来就被人们所喜爱，是一种集营养、保健、防病于一体的食品。我国海域广阔，盛产贻贝，近年来，随着养殖技术的进展，贻贝已成为浅海大面积养殖的主要贝类之一，它生长快，产量高，季节性强，新鲜贻贝易变质，常温贮藏期极短，冷冻贮藏其蛋白质变性后不能恢复其原有的口味，影响了贻贝养殖业的进一步发展。我国的贻贝主要以活鲜品销售为主，销售范围狭窄，深加工率较低；为了充分利用这一重要的天然海洋生物资源，有必要对贻贝的生化特性进行深入探讨，并根据其特性进行综合开发利用。本论文研究了贻贝肉在室温、冷藏(+5℃)、冻藏(-18℃)条件下TVB-N、EPN、FFA指标随贮藏时间的变化规律，并在此基础上研究了用不同配方的复合生物保鲜剂进行保鲜冷藏，结果表明：溶菌酶、NISIN等复合生物保鲜剂保鲜效果良好。本论文还利用其富含呈味物质，具有浓郁的海鲜风味的特点，选用As1.398枯草杆菌中性蛋白酶、菠萝蛋白酶、酸性蛋白酶和风味蛋白酶对贻贝肉进行水解，确定了适宜的酶解工艺条件，为进一步有效的合理利用贻贝寻找新的途径。更多还原

【Abstract】 Mussel (Mytilus sp. ) was a popular common sea shellfish. It was the seafood with nutrition, health-keeping and disease-prevention role. Mussel grew fast, easily adapted to environment, so it had a wide prospect to develop culture of mussel. However, the mussel in our country mainly sold in live form , it was easy to spoil and difficult to store and transport. So fresh-keeping and processing of mussel had to be clone well in order to promote healthily development of the culture of mussel. It was necessary to explore the biochemical properties of mussel and comprehensively utilize it in order to fully employ the important natural marine resources. The paper studied the change of TVB-N, EPN and FFA of Mussel during storage at ambient temperature, +5癈 and -18"C. On the basis of this, different complex biological preservatives were studied to preserve the mussel. The result showed that the complex biological preservatives containing lysozyme, nisin and 01 r. had a good fresh-kcopi ng effect. The paper also studied the hydrolysis of the mussel with Asl.398 neutral protease, bromelain, acid protease and flavorzyme and found proper hydrolytic conditions in order to seek a new way to effectively utilize the mussel.更多还原