| 腌鱼产品加工技术与理论研究进展 |
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| 引用本文： | 章银良,夏文水. 腌鱼产品加工技术与理论研究进展[J]. 勤云标准版测试, 2007, 0(3) |
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| 作者姓名： | 章银良 夏文水 |
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| 作者单位： | 江南大学食品学院，郑州轻工业学院食品与生物工程学院 郑州450002，江南大学食品学院，无锡214036，无锡214036 |
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| 基金项目： | 无锡市科技计划招标项目 |
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| 摘 要： | 为了更好地对传统腌鱼加工进行技术改造,检索了大量的国内外文献资料,并对这些文献进行了概括和总结。阐述了国内外腌鱼加工技术和理论的研究现状,提出了快速腌制技术、风味成熟技术、加工过程蛋白质变化和渗透理论的研究是腌鱼加工发展方向和理论研究基础。
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| 关 键 词： | 腌鱼 加工 渗透 蛋白质 保藏 |
Development of Processing Technique and Theoretical Research of Cured Fish Products |
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| Zhang Yinliang,Xia Wenshui. Development of Processing Technique and Theoretical Research of Cured Fish Products[J]. , 2007, 0(3) |
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| Authors: | Zhang Yinliang Xia Wenshui |
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| Affiliation: | 1,School of Food Science and Technology, Southern Yangtze University, Wuxi 214036; 2, School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450002 |
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| Abstract: | In order to improve traditional processing techniques of cured fish products, many abroad and domestic literatures were retrieved and summarized. The development of processing technique and theoretical research of cured fish products was expounded and the direction of research and foundation of theoretical research may be the techniques of quick curing, flavor ripening, changes of protein during processing and osmotic theory. |
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| Keywords: | Cured fish Processing Osmosis Protein Preservation |
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