4Nakamuray N, Ando M, Seoka M, et al. Changes of proximate and fatty acid compositions of the dorsal and ventral ordinary muscles of the full-cycle cultured Pacific bluefin tuna Thunnus orientalis with the growth[J]. Food Chemistry, 2007, 103(1): 234-241.
5Mertenst B. Development in high pressure food processing[J]. ZFLInternational ZFL -fuer Labensmittel Technik -Marketing - Verpackung-und-nalytik, 1993, 44(3): 100-104.
6Pothakamury U R, Monsalve-Gonzaez A, Gustave V B, et al. The Pressure buids for better food processing [J]. Chem Eng Prog, 1995 (3): 45-47.
7Schubringa R, Meyera C, Schlu"terb O, et al. Impact of high pressure assisted thawing on the quality of fillets from various fish species [J]. Innovative Food Science and Emerging Technologies, 2003(4): 257-267.
8Yun C G. Ohmic thawing of a frozen meat chunk [J]. Korean Food Sci, 1998, 30(4): 842-845.
9和田律子.冻结金枪鱼的质量评价法[R].上海:金枪鱼的鲜度保持与加工技术国际研讨会,2009.
10Haugland A. Industrial thawing of fish -To improve quality, yield and capacity[D]. Norway: Norwegian University, 2002.
