| 不同磷酸盐对冻白鲢品质影响的研究 |
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| 引用本文： | 包建强,缪松,冯志哲.不同磷酸盐对冻白鲢品质影响的研究[J].中国水产科学,1996,3(3). |
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| 作者姓名： | 包建强 缪松 冯志哲 |
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| 作者单位： | 上海水产大学食品学院 |
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| 摘 要： | 本文研究了不同磷酸盐处理对冻结白鲢品质的影响。通过质地、持水能力和ＥＰＮ值等指标的测定，结果表明：多聚磷酸钠（３％）＋氯化钠（３％）溶液为一种较为有效的添加剂。
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| 关 键 词： | 白鲢，磷酸盐，质地，持水能力，EPN值 |
| 修稿时间： | 2010/4/8 0:00:00 |
A STUDY ON EFFECTS OF DIFFERENT PHOSPHATE ON THE QUALITY OF FROZEN SILVER CARP |
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| Bao Jianqiang,Miao Song,Feng Zhizhe.A STUDY ON EFFECTS OF DIFFERENT PHOSPHATE ON THE QUALITY OF FROZEN SILVER CARP[J].Journal of Fishery Sciences of China,1996,3(3). |
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| Authors: | Bao Jianqiang Miao Song Feng Zhizhe |
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| Abstract: | The effect of different additives on the quality of frozen silver carp was observed.The changes of textural properties,water holding capacity and EPN-value were measured.The results show that solution containing sodium-polyphosphat (3%) and sodium-chlorate (3%) as an additive is more effective than other additives. |
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| Keywords: | Silver carp Additives Texture Water holding capacity EPN-value |
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