将松浦红镜鲤(Cyprinus carpio Songpu red mirror)、散鳞镜鲤(Cyprinus carpio L.mirror)和荷包红鲤(Cyprinus carpio red var.Vuguanensis)抗寒品系乌仔各705尾放养到0.047hm^2池塘中,同塘培育到鱼种;春片鱼种各500尾放养到0.2hm^2池...将松浦红镜鲤(Cyprinus carpio Songpu red mirror)、散鳞镜鲤(Cyprinus carpio L.mirror)和荷包红鲤(Cyprinus carpio red var.Vuguanensis)抗寒品系乌仔各705尾放养到0.047hm^2池塘中,同塘培育到鱼种;春片鱼种各500尾放养到0.2hm^2池塘中;各池塘的投喂和饲养管理相同,按GB/T18654.2-2008和GB/T18654.3-2008标准测定鱼体质量和形态性状。结果显示,松浦红镜鲤体长/体高、体长/尾柄高、体长/头长、头长/吻长大于散鳞镜鲤和荷包红鲤抗寒品系;三个品种的8个可量比例性状主成分分析构建的3个主成分贡献率分别为:50.94%、17.08%、13.68%,累计贡献率达81.70%;主成分散点图显示,松浦红镜鲤聚成独立一簇,与其他品种明显区分;特定增重率、相对增重率、净增重、饲养成活率及越冬成活率等主要经济性状均显著高于荷包红鲤抗寒品系(P<0.05),但与散鳞镜鲤无明显差异。展开更多
A great variety of dairy products with different flavour, texture and health-promoting properties can be obtained from milk using different technologies and starter cultures. Fermented milks are consumed in many parts...A great variety of dairy products with different flavour, texture and health-promoting properties can be obtained from milk using different technologies and starter cultures. Fermented milks are consumed in many parts of the world and are relished for their acidic taste and health benefits. The aim of this study was to compare effects of different ratios of DL-type starter culture： mould Geotrichum candidum grown in milk on its viscosity and sensory properties on the 5th, 10th and 15th day of storage at 4 ~C~ in order to determine the best ratio to prepare fermented milk on basis of Iranian acceptance. We have examined the production of fermented milk by 80： 20, 70： 30, and 60：40 ratios of DL-type starter culture： mould Geotrichum candidum grown in milk. The results obtained from viscosity measurement and sensory evaluation showed no significant difference between these treatments used in the study and were not satisfactory; their viscosity was not accepted and scores attributed to odour and flavor of fermented milks by panelists were low.展开更多
文摘将松浦红镜鲤(Cyprinus carpio Songpu red mirror)、散鳞镜鲤(Cyprinus carpio L.mirror)和荷包红鲤(Cyprinus carpio red var.Vuguanensis)抗寒品系乌仔各705尾放养到0.047hm^2池塘中,同塘培育到鱼种;春片鱼种各500尾放养到0.2hm^2池塘中;各池塘的投喂和饲养管理相同,按GB/T18654.2-2008和GB/T18654.3-2008标准测定鱼体质量和形态性状。结果显示,松浦红镜鲤体长/体高、体长/尾柄高、体长/头长、头长/吻长大于散鳞镜鲤和荷包红鲤抗寒品系;三个品种的8个可量比例性状主成分分析构建的3个主成分贡献率分别为:50.94%、17.08%、13.68%,累计贡献率达81.70%;主成分散点图显示,松浦红镜鲤聚成独立一簇,与其他品种明显区分;特定增重率、相对增重率、净增重、饲养成活率及越冬成活率等主要经济性状均显著高于荷包红鲤抗寒品系(P<0.05),但与散鳞镜鲤无明显差异。
文摘A great variety of dairy products with different flavour, texture and health-promoting properties can be obtained from milk using different technologies and starter cultures. Fermented milks are consumed in many parts of the world and are relished for their acidic taste and health benefits. The aim of this study was to compare effects of different ratios of DL-type starter culture： mould Geotrichum candidum grown in milk on its viscosity and sensory properties on the 5th, 10th and 15th day of storage at 4 ~C~ in order to determine the best ratio to prepare fermented milk on basis of Iranian acceptance. We have examined the production of fermented milk by 80： 20, 70： 30, and 60：40 ratios of DL-type starter culture： mould Geotrichum candidum grown in milk. The results obtained from viscosity measurement and sensory evaluation showed no significant difference between these treatments used in the study and were not satisfactory; their viscosity was not accepted and scores attributed to odour and flavor of fermented milks by panelists were low.
