摘要
水产品以其独特的风味广泛受到大众的喜爱。总结了养殖条件(盐度和养殖环境)、饲料营养(脂肪和饲料添加剂)以及不同加热方式(包括清蒸、微波、高压、油煎)对水产品风味的影响。概述了水产品风味香精的发展现状,以期为水产品加工业的进一步发展提供参考。
Aquatic products are loved and welcomed by masses because of their unique flavor. This paper summarized the effects of cultivation conditions, nutrients in fodder and different heating methods on the flavor of aquatic products. The paper also overviewed the development status of flavor essence in aquatic products, aiming at providing references for the further development of aquatic product processing industry.
出处
《中国农业科技导报》
CAS
CSCD
北大核心
2013年第6期27-34,共8页
Journal of Agricultural Science and Technology
关键词
水产品
风味
影响因素
香精
aquatic products
flavor
influeuce factors
essence
