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不同磷酸盐对冻白鲢品质影响的研究
A STUDY ON EFFECTS OF DIFFERENT PHOSPHATE ON THE QUALITY OF FROZEN SILVER CARP
【摘要】 本文研究了不同磷酸盐处理对冻结白鲢品质的影响。通过质地、持水能力和EPN值等指标的测定,结果表明:多聚磷酸钠(3%)+氯化钠(3%)溶液为一种较为有效的添加剂。
【Abstract】 The effect of different additives on the quality of frozen silver carp was observed.The changes of textural properties,water holding capacity and EPN-value were measured.The results show that solution containing sodium-polyphosphat (3%) and sodium-chlorate (3%) as an additive is more effective than other additives.
【关键词】 白鲢;
磷酸盐;
质地;
持水能力;
EPN值;
【Key words】 Silver carp; Additives; Texture; Water holding capacity; EPN-value;
【Key words】 Silver carp; Additives; Texture; Water holding capacity; EPN-value;
- 【文献出处】 中国水产科学 ,JOURNAL OF FISHERY SCIENCES OF CHINA , 编辑部邮箱 ,1996年03期
- 【分类号】S965.113
- 【被引频次】8
- 【下载频次】139