安徽农业科学2012，Vol.40Issue(32)：15891-15893,3.
热处理对鱼肉品质的影响研究进展
Research on the Effect of Thermal Treatment of Fish Quality Development
刘洋涛 1陆利霞 1林丽军 1熊晓辉1
作者信息
- 1. 南京工业大学食品与轻工学院,江苏南京 210009
- 折叠
摘要
Abstract
Thermal treatment is a traditional processing method, which has important significance on food processing. Effects of thermal treatment on different fish protein were compared as well as myofibrillar protein, sarcoplasmic protein and myostromin on surface hydrophobicity and surface reactive sulfhydryl groups. Lipids were oxidized and reacted different components. Fish color and strength by thermal treatment were reviewed.关键词
热处理/鱼肉/蛋白质/品质Key words
Thermal treatment/ Fish/ Protein/ Quality分类
农业科技引用本文复制引用
刘洋涛,陆利霞,林丽军,熊晓辉..热处理对鱼肉品质的影响研究进展[J].安徽农业科学,2012,40(32):15891-15893,3.
