| 淡水鱼糜抗冷冻变性的研究 |
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| 引用本文： | 尹礼国,光翠娥,钟耕,曾凡坤.淡水鱼糜抗冷冻变性的研究[J].现代食品科技,2002,18(3):9-11. |
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| 作者姓名： | 尹礼国 光翠娥 钟耕 曾凡坤 |
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| 作者单位： | 1. 西南农业大学食品学院,重庆,400716
2. 湖北农学院食品科学系,湖北,434103 |
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| 摘 要： | 本文以淡水鱼糜解冻后的复水性和感官质量为评价指标,通过对淡水鱼糜生产过程中的添加物及加工工艺条件的 研究,得出一组能够生产出具有优良的抗冷冻变性性能的淡水鱼糜的加工工艺。
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| 关 键 词： | 淡水鱼糜 抗冷冻变性 复水性 感官质量 |
| 修稿时间： | 2002年4月16日 |
Study on the Freezing Preservation of the Mincemeat of Fresh Water Fish |
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| Yin Li - guo,Guang Cui - e,Zhong Geng,Zeng Fan - kun.Study on the Freezing Preservation of the Mincemeat of Fresh Water Fish[J].Modern Food Science & Technology,2002,18(3):9-11. |
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| Authors: | Yin Li - guo Guang Cui - e Zhong Geng Zeng Fan - kun |
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| Abstract: | In this paper, with the sensory quality of fresh water fish mincemeat and recovery properties of water evaluated, the processing conditions and ingredients of the fresh water fish mincemeat were studied, the better process that improves the quality of mincemeat of fresh water fish was found. |
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| Keywords: | Mincemeat of fresh water fish Freezing preservation Recovery properties of water Sensory properties |
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