摘要
随着人们对鱼肉口感的需求越来越高,改善水产品肉质的问题日益受到关注。通过向鱼类饲喂蚕豆,达到肉质紧实爽脆、味道鲜美,使其具有更佳的口感。本文综述了蚕豆对鱼类脆化过程中生长特性、营养成分、肌肉品质、生理生化指标及消化酶等的影响,为探究鱼肉脆性机理、改良鱼肉品质提供参考。
As people have demands to the mouthfeel of fish increasingly,people＇s attention is increasingly on the improvement of fish meat. Fish have been raised by broad bean,whose characteristics include tightened and crisped fresh quality,delicious taste. The paper summarized effects of broad bean on growth property,nutrient content,muscle quality,physiological and biochemical index and digestive enzyme during fish crisping process in order to supply some references of exploring the mechanism of fish brittleness and improving of fish quality.
出处
《食品工业科技》
CAS
CSCD
北大核心
2016年第14期395-399,共5页
Science and Technology of Food Industry
基金
国家自然科学基金(31401625)
广州市珠江科技新星专项(2014J2200019)
广东省省级科技计划项目(2015A020209040)
关键词
蚕豆
鱼类
生长特性
营养成分
肌肉品质
broad bean
fish
growth property
nutrient content
muscle quality
