【摘要】 淡水鲫鱼的耐盐性及冰冻保鲜一直是人们关注的一个重要问题。而不同盐度对保鲜品质的影响很少报道。但水体盐度直接影响鱼体渗透压进而影响肉质品质。该试验研究了鲫鱼对盐度1‰、2‰、5‰、8‰、10‰、15‰的耐盐性,以及不同盐度的冷冻保鲜效果。研究结果表明,鲫鱼的耐盐性为8‰以下,在8‰的水体中进行冷冻保存效果明显高于淡水保存的鲫鱼。更多还原

【Abstract】 Salt tolerance and freeze preservation of crucian are always important concerns of people.There are rare reports on effect of different salinity on freshness and quality.However,water salinity will directly affect osmotic pressure in fish,thereby affecting meat quality.In this study,the tolerance of crucian to different salinities(1‰,2‰,5‰,8‰,10‰ and 15‰) was investigated.In addition,the effect of different salinity on freezing freshness and quality of crucian was studied.The results showed that the tolerance threshold of crucian to salinity was about8‰,and the freezing quality of crucian in water with salinity of 8‰ was significantly better than that in fresh water.更多还原