In order to observe the relationship between the storage temperature and the quality of fish products, pomfret (Parn pus cinereus) was stored at temperatures -18℃ and -12℃ for 14, 22 and 60 days respectively. The qu...In order to observe the relationship between the storage temperature and the quality of fish products, pomfret (Parn pus cinereus) was stored at temperatures -18℃ and -12℃ for 14, 22 and 60 days respectively. The quality of pomfret was then determined after defreezing at 5℃. The result shows that the quality has distinct difference after defreezing rather than in the period of storage.展开更多
文摘In order to observe the relationship between the storage temperature and the quality of fish products, pomfret (Parn pus cinereus) was stored at temperatures -18℃ and -12℃ for 14, 22 and 60 days respectively. The quality of pomfret was then determined after defreezing at 5℃. The result shows that the quality has distinct difference after defreezing rather than in the period of storage.