摘要
中国含有丰富的水产资源,由于水产品的品质的特性需进行冷冻保藏,而在解冻后的水产品品质又会受到一定的影响。为了解解冻过程对水产品特性的影响,进行了调查研究。发现解冻过程对水产品会造成物理、化学以及微生物等方面的影响,使解冻后的水产品品质下降,营养价值降低。引起这些变化的主要原因是解冻汁液的流失。
Our country is rich in aquatic resources,because of the nature of the aquatic product quality, it need to frozen preservation. However, the quality of the aquatic products will have a certain effect after thawing. Have some study on the thawing, in order to understand the impact of thawing process on the characteristics of aquatic products. Found that the thawing process made the aquatic products have some influence on physical , chemical and microbiological. And lowered the quality of the aquatic products ,even its nutritional. The main reason which caused the effect was its loss of fluids.
出处
《食品研究与开发》
CAS
北大核心
2014年第3期127-129,共3页
Food Research and Development
关键词
解冻
水产品特性
品质
保水性
thawing
the property of aquatic products
quality
water retention capacity
