食品科学 ›› 1993, Vol. 14 ›› Issue (12): 6-10.
• 食品科学 • 上一篇 下一篇
王杏珠, 郑福麟, 陆廷龙, 董海
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WANG Xing-Zhu, Zheng-Fu-Lin, Lu-Ting-Long, DONG Hai
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摘要: 多脂鱼类在冻藏条件下迅速氧化导致腐败变质。用0.1%D-异抗坏血酸钠为抗氧化剂,经不同处理以谋求最佳抗氧化协合作用。
关键词:  , 多脂鱼, 抗氧化, 冻藏期
Abstract: Lipid oxidation is a major cause of spoilage in fish muscle. Fatty fishes undergo lipid oxidation rapidly at refrigerator temperatures. 0. 1 % Sodium Isoascorbate was used as antioxidant to examine the synergistic action on retarding the oxidation of fats.
Key words: Fatty Fish Antioxidation Shelf-Life
王杏珠, 郑福麟, 陆廷龙, 董海. 用D-导抗坏血酸钠延长多脂鱼冻藏期的研究[J]. 食品科学, 1993, 14(12): 6-10.
WANG Xing-Zhu, Zheng-Fu-Lin, Lu-Ting-Long, DONG Hai. Utilization of Sodium Isoascorbate for Extending the Shelf-Life of Fatty Fish[J]. FOOD SCIENCE, 1993, 14(12): 6-10.
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