| 油炸鳙鱼头加工及其保藏性的研究 |
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| 引用本文： | 刘忠义,李忠海.油炸鳙鱼头加工及其保藏性的研究[J].食品工业科技,2009,30(11). |
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| 作者姓名： | 刘忠义 李忠海 |
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| 摘 要： | 研究了油炸鳙鱼头的加工工艺,对保藏期间鳙鱼头的感官指标、菌落总数和挥发性盐基氮数值的变化进行了观察和检测,评价了不同保藏条件对油炸鳙鱼头货架期的影响.实验结果表明:采用油炸工艺、真空包装并结合适当低温贮藏能使产品的货架期达到90d.
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| 关 键 词： | 鳙鱼 油炸 工艺 |
Study on the technology of fried bighead carp (Aristichthys nobilis)head with vacuum package |
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| LIU Zhong-yi,LI Zhong-hai.Study on the technology of fried bighead carp (Aristichthys nobilis)head with vacuum package[J].Science and Technology of Food Industry,2009,30(11). |
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| Authors: | LIU Zhong-yi LI Zhong-hai |
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| Abstract: | Processing technology of fried bighead carp (Aristichthys nobilis) head was studied.Changes of overall s acceptability on sensory organ,colony forming units and total volatile basic nitrogen during storage at both room temperature and cold temperature (4 ± 1℃) were investigated.Effects of different storage conditions on shelf-live of fried bighead carp head were evaluated.Results showed that shelf-live of product reached up to ninety days by combination method of frying technique,vacuum package and storage at cold temperature. |
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| Keywords: | bighead carp (Aristichthys nobilis) fry technology |
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