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淡水鱼加工技术研究进展 被引量：4

Progress in the Research of Processing Technologies for Freshwater Fish
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摘要 主要介绍近年来淡水鱼加工技术的发展。结合近年来淡水鱼加工领域国内外一些研究成果,以淡水鱼冷冻加工技术、腌熏加工技术以及蛋白饲料加工技术为重点,对淡水鱼加工技术的研究进展进行较为全面的综述。 This paper provides a review of the development of processing technologies for freshwater fish. The recent progress in the research of processing technologies for freshwater fish in and outside China is comprehensively reviewed in this paper with emphasis on freezing, curing and smoking and feed protein processing technologies.
作者 欧阳杰 沈建
机构地区 农业部渔业装备与工程重点开放实验室
出处 《肉类研究》 2012年第7期29-31,共3页 Meat Research
基金 农业部渔业装备与工程重点实验室开放课题(2010A07)
关键词 淡水鱼 加工 综合利用 freshwater fish processing comprehensive utilization
分类号 TS254.4 [轻工技术与工程—水产品加工及贮藏工程]
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参考文献12

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同被引文献31

  • 1Lee K J, Powell M S, Barrows F T, et al. Evaluation of supplemental fishbone meal made from Alaska seafood processing byproducts and dicalcium phosphate in plant protein based diets for rainbow trout (Oncorhynchus mykiss)[J]. Aquaculture, 2010, 302(3): 248-255.
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  • 3Murado M A, Fraguas J, Montemayor M I, et al.Preparation of highly purified chondroitin sulphate from skate (Raja clavata) cartilage by-products. Process optimization including a new procedure of alkaline hydroalcoholic hydrolysis[J]. Biochemical Engineering Journal, 2010, 49(1): 126-132.
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  • 5Lebovka N I, Mhemdi H, Grimi N, et al. Treatment of potato tissue by pulsed electric fields with time-variable strength: Theoretical and experimental analysis[J]. Journal of Food Engineering, 2014, 137(9): 23-31.
  • 6Mhemdi H, Grimi N, Bals O, et al. Effect of apparent density of sliced food particles on the efficiency of pulsed electric field treatment[J]. Innovative Food Science & EmergingTechnologies, 2013, 18(4): 115- 119.
  • 7Zhou J H, Nagarkatti P, Zhong Y, et al.Immune modulation by chondroitin sulfate and its degraded disaccharide product in the development of an experimental model of multiple sclerosis[J]. Journal of Neuroimmunology, 2010, 223(1): 55- 64.
  • 8Leong S Y, Oey I. Effect of pulsed electric field treatment on enzyme kinetics and thermostability of endogenous ascorbic acid oxidase in carrots (Daucus carota cv. Nantes)[J]. Food Chemistry, 2014, 146(1): 538-547.
  • 9Lin S Y, Jin Y, Liu M Y, et al. Research on the preparation of antioxidant peptides derived from egg white with assisting of high-intensity pulsed electric field[J]. Food Chemistry, 2013, 139 (1/2/3/4): 300-306.
  • 10He G D, Yin Y G, Yan X X, et al, Optimisation extraction of chondroitin sulfate from fish bone by high intensity pulsed electric fields[J]. Food Chemistry, 2014, 164 (12) :205 - 210.

引证文献4

二级引证文献19

肉类研究
2012年 第7期

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