食品科学 ›› 1998, Vol. 19 ›› Issue (2): 30-31.
• 食品科学 • 上一篇 下一篇
邱澄宇, 陈利达
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QIU Cheng-Yu, CHEN Li-Da
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摘要: 报告了罗非鱼肉组织经过Vp值为195min的巴氏杀菌,其过氧化物酶完全失活,附着的细菌细胞全部死亡,但其失水率可达15%左右。
关键词: 罗非鱼, 鱼肉变化, 巴氏杀菌
Abstract: In this paper, the effects of pasteurization on the muscle of Java tilapia are reported. The results show: by the pasteurization(Vp = 195min) the peroxidase is inactivated. the cell of bacteria on the muscle is killed, but the rate of dehydration may go to fifteen pecent.
Key words: Java tilapia Change of muscle Pasteuzation
邱澄宇, 陈利达. 巴氏杀菌对罗非鱼肉的影响[J]. 食品科学, 1998, 19(2): 30-31.
QIU Cheng-Yu, CHEN Li-Da. The Effects of Pasteurization on the muscle of Java Tilapia[J]. FOOD SCIENCE, 1998, 19(2): 30-31.
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