期刊论文

Effect of Variable Temperature Liquid Nitrogen Quick-Freezing Combined with Composite Cryoprotectant on the Quality of Frozen Prepared Monopterus albus

中文

食品科学

1002-6630

2024

45

20

247-255

10.7506/spkx1002-6630-20240225-122

2023BBB111:湖北省重点研发计划项目 2022BGE247:中央引导地方科技发展专项 2022BBA147:湖北省乡村振兴科技支撑项目 2023HBSQGDKFA01:农产品加工与转化湖北省重点实验室项目

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为提高冻藏预制调理黄鳝液氮冻结效率和品质,采用预冷-变温液氮(-80℃→-50℃)速冻结合新型复合抗冻剂(4%低聚木糖+4%山梨糖醇+0.3%碳酸氢钠)处理预制调理黄鳝,测定中心温度、水分含量、解冻损失、离心损失、水分状...展开更多 为提高冻藏预制调理黄鳝液氮冻结效率和品质,采用预冷-变温液氮(-80℃→-50℃)速冻结合新型复合抗冻剂(4%低聚木糖+4%山梨糖醇+0.3%碳酸氢钠)处理预制调理黄鳝,测定中心温度、水分含量、解冻损失、离心损失、水分状态、硫代巴比妥酸反应物(thiobarbituric reactive substances,TBARS)值、酸价(acid value,AV)、荧光化合物含量、总挥发性盐基氮(total volatile base nitr...

To enhance the liquid nitrogen freezing efficiency and improve the quality of frozen prepared Monopterus albus,the effect of variable temperature liquid nitrogen quick-freezing combined with composite cryoprotectant treatment on the quality of prepared M.albus was inves...MORE To enhance the liquid nitrogen freezing efficiency and improve the quality of frozen prepared Monopterus albus,the effect of variable temperature liquid nitrogen quick-freezing combined with composite cryoprotectant treatment on the quality of prepared M.albus was investi...