摘要
综述了鱼肉在不同贮藏条件下的品质变化,以及不同处理方式对贮藏品质的影响的研究进展,旨在为改善鱼肉的贮藏条件和更深入的研究提供科学依据。
Research progress on the quality changes of fish under different storage conditions and the effects of different treatment methods on the storage quality of fish were reviewed to provide scientific basis for improving the storage conditions of fish and further systematic research.
作者
施佩影
蔡路昀
刘文营
SHI Pei-ying;CAI Lu-yun;LIU Wen-ying(Zhejiang North Best Aquatic Product Limited Company,Hangzhou 310000,China;College of Biological Systems Engineering and Food Science,Zhejiang University,Hangzhou 310058,China;Ningbo Research Institute,Zhejiang University,Ningbo 315300,China;China Meat Research Center,Beijing 100068,China)
出处
《中国食物与营养》
2020年第11期47-52,共6页
Food and Nutrition in China
基金
国家重点研发计划(项目编号:2018YFD0901106)。
关键词
鱼肉
储藏
营养品质
理化品质
保质期
fish
storage
nutritional quality
physical and chemical quality
shelf life
