摘要
为评价软冷冻条件对动物性食物储存的影响,选择动物性食品为研究样品,观察在软冷冻(-7℃)和传统冷冻(-18℃)条件下,食物的外在表观变化和营养成分的变化。结果表明,在适宜的短期储存条件下,软冷冻可以达到人们对食物储存的保鲜要求,而且保持食物的营养素水平。该研究为软冷冻冰箱的开发和研究提供了科学依据。
It was studied that the effect of soft freezing storage （ - 7 ℃ ） on the nutrients and appearance of animal foods and compared it with that of traditional freezing storage （ - 18 ℃ ）. Pork, fish and shrimp were chosen as food samples and were separately deposited under - 7 ℃ and - 18 ℃. The color and texture and nutrients （water, protein, ash, zinc, iron） were observed and determined on the 0, 7^th , 14^th , and 21^th day. Within a limited time （meat 3 weeks, fish and shrimp 1 week）, soft freezing can keep the animal foods soft and fresh, and retain their nutrients.
出处
《中国食品卫生杂志》
2006年第2期114-116,共3页
Chinese Journal of Food Hygiene
关键词
冷冻
肉
营养评价
食品保存
Freezing
Meat
Nutrition Assessment
Food Preservation
