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鲤鱼在冷冻贮藏下鱼肉品质变化研究 被引量:4

Carp fish quality changes in frozen storage
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摘要 以鲤鱼为实验对象,将鲤鱼在-18℃冷藏3个月,通过测定冷藏期间每隔15 d的鱼肉品质指标(质构、色差、挥发性盐基氮),对其变化趋势进行分析研究。测定结果表明,新鲜鲤鱼为最佳食用期,在-18℃冷冻下鲤鱼的最佳食用期为60 d。
作者 王敬 钱坤 任连泉 WANG Jing;QIAN Kun
出处 《农产品质量与安全》 2020年第1期91-93,共3页 Quality and Safety of Agro-Products
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