摘要
测定了青鳞鱼（ＨａｒｅｎｇｕｌａｚｕｎａｓｉＢｌｅｅｋｅｒ）的一般化学组成，采用一系列工艺技术来改良青鳞鱼制品的色、香、味．减缓青鳞鱼制品的脂肪氧化，以达到开发利用这种多脂鱼的目的。
The common chemical composition of scaled sardine, Harcngula zunaSi Bleeker was determined. A series techniques were adopted to improve the flavour of its products and to preserve them from lipid oxidation so as to utilize the fatty fish.
出处
《水产科技情报》
1995年第1期28-32,共5页
Fisheries Science & Technology Information
关键词
青鳞鱼
加工
应用
Scaled sardine, Fatty fish, Antioxidation, Flavour improvement
