| 大黄鱼低温保鲜技术研究进展 |
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| 引用本文： | 刘迟,李保国,李亚伦,李松.大黄鱼低温保鲜技术研究进展[J].包装与食品机械,2020(1):64-67,72. |
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| 作者姓名： | 刘迟 李保国 李亚伦 李松 |
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| 作者单位： | ;1.上海理工大学能源与动力学院 |
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| 基金项目： | 上海市科技创新行动计划项目(19391904000)。 |
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| 摘 要： | 大黄鱼是我国近海主要经济鱼类,具有较高的营养价值,为进一步提高大黄鱼鱼肉品质,该文阐述了冷藏保鲜、冻藏保鲜、冰藏保鲜、冷杀菌保鲜对大黄鱼品质影响。生物保鲜剂、超高压处理、辐照处理等保鲜新技术与传统保鲜结合可达到更好的保鲜效果,为大黄鱼保鲜技术的发展提供理论参考。
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| 关 键 词： | 大黄鱼 保鲜 品质 |
Progress in Research of Low Temperature Preservation Technology of Pseudosciaena Crocea |
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| Liu Chi,Li Baoguo,Li Yalun,Li Song.Progress in Research of Low Temperature Preservation Technology of Pseudosciaena Crocea[J].Packaging and Food Machinery,2020(1):64-67,72. |
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| Authors: | Liu Chi Li Baoguo Li Yalun Li Song |
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| Affiliation: | (College of Power Engineering,Shanghai for Science and Technology University,Shanghai 200093,China) |
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| Abstract: | Pseudosciaena crocea is the main economic fish in China,which has high nutritional value.In order to further improve the meat quality of Pseudosciaena crocea,the paper expounds the effects of refrigerated preservation,frozen preservation,ice storage preservation and cold sterilization preservation on the quality of Pseudosciaena crocea.The combination of new preservation technology,such as biological preservative,ultrahigh pressure treatment,irradiation treatment with the traditional preservation can achieve better preservation effect,which provides a theoretical reference for the development of preservation technology of Pseudosciaena crocea. |
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| Keywords: | pseudosciaena crocea preservation quality |
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