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首页> 外文期刊>Biocontrol Science >Inactivation of Kudoa septempunctata in Olive Flounder Meat by Liquid Freezing
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Inactivation of Kudoa septempunctata in Olive Flounder Meat by Liquid Freezing

机译：液体冷冻灭活橄榄比目鱼肉中的工藤

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摘要

Kudoa septempunctata in olive flounder meat was inactivated using 3 distinct freezing methods: liquid freezing for 5 min, air blast freezing at -30 degrees C for 5 h, and -80 degrees C for 1 h. The fracture curve of olive flounder meat subjected to liquid freezing resembled that of meat stored at 4 degrees C, indicating that the structure of olive flounder muscle was well preserved. In contrast, air blast freezing induced the disappearance of the fracture point in the fracture curve, indicating that there was deterioration in the meat quality. Liquid freezing preserved the transparency of olive flounder meat to the same degree as that of meat stored at 4 degrees C. However, air blast freezing induced meat cloudiness. These results indicate that liquid freezing can be used for K. septempunctata inactivation without affecting the meat quality
机译：使用3种不同的冷冻方法灭活了橄榄比目鱼肉中的Kudoa septempunctata：液体冷冻5分钟，风冷在-30摄氏度冷冻5小时，-80摄氏度冷冻1小时。经过液体冷冻的比目鱼肉的断裂曲线类似于在4摄氏度下储存的肉的断裂曲线，表明比目鱼肌肉的结构得到了很好的保存。相反，鼓风冷冻导致断裂曲线中断裂点的消失，表明肉品质变差。液体冷冻将比目鱼肉的透明度保持在与4摄氏度储存的肉相同的程度。但是，气流冷冻导致肉浑浊。这些结果表明，液体冷冻可以用于灭活K. septempunctata而不会影响肉质

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