| 罗非鱼的保鲜研究进展 |
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| 引用本文： | 罗非鱼的保鲜研究进展[J]. 食品工业科技, 2013, (11): 372-375. DOI: 10.13386/j.issn1002-0306.2013.11.008 |
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| 作者姓名： | 程琳丽 李来好 马海霞 |
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| 作者单位： | 1. 上海海洋大学食品学院,上海201306;中国水产科学研究院南海水产研究所,广东广州510300
2. 中国水产科学研究院南海水产研究所,广东广州,510300 |
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| 基金项目： | 农业部中央公益性科研院所基本科研业务费专项，国家现代农业产业技术体系，茂名市科技计划项目报书 |
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| 摘 要： | 罗非鱼肉质鲜嫩、细刺少,营养丰富,被公认为健康食品,并受到人们青睐。鱼肉腐败和货架期短是罗非鱼生产储藏中最大的问题,本文综述了目前国内外罗非鱼的现有保鲜技术,以便于更好地提高罗非鱼片的商业化生产。
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| 关 键 词： | 罗非鱼 腐败 保鲜 |
| 收稿时间： | 2013-03-06 |
Research progress in preservation of Tilapia |
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| Research progress in preservation of Tilapia[J]. Science and Technology of Food Industry, 2013, (11): 372-375. DOI: 10.13386/j.issn1002-0306.2013.11.008 |
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| Abstract: | Tilapia is recognized as healthy food because of its abundant resources and highly nutritional value. But the main problem of tilapia production is corruption and its short shelf life, the domestic and foreign scholars had made a lot of research. This paper related present preservation technology of tilapia to enhance the commercial production of tilapia fillet. |
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| Keywords: | Tilapia corruption preservation |
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