节点文献
牡蛎贮藏品质变化及保鲜技术研究进展
Review of Oyster Quality Changes during Preservation and Its Storage Technologies
【摘要】 对牡蛎在贮藏期间含氮物质的变化、脂肪变化、风味色泽等生理生化变化以及在此过程中酶和微生物的作用等的研究现状进行了综述,对目前牡蛎保鲜的主要方法,涂膜保鲜、保鲜剂结合微冻保鲜、冻藏保鲜、臭氧保鲜、高压处理保鲜等的进展进行了评价。并提出今后牡蛎保鲜技术研究应重点加强牡蛎物理方法保鲜和贮藏保鲜品质变化机理的研究。
【Abstract】 The research on the changes of nitrogenous substance,fat,taste and color,and on the activities of enzyme and microbe in oyster physiology during preservation is reviewed.The progress of the main oyster preservation methods,including coating,preservatives,frozen,O3 and high pressure preservation,is evaluated.Emphases must be put on the study of the oyster physical storage methods and the mechanism of qualities changes during storage.
【基金】 福建省科技厅重点科技计划项目(2001N144)
- 【文献出处】 河南科技大学学报(自然科学版) ,Journal of Henan University of Science & Technology(Natural Science) , 编辑部邮箱 ,2006年03期
- 【分类号】S984.3
- 【被引频次】21
- 【下载频次】740