5种鸢乌贼解冻方法对品质影响的比较研究.PDFVIP

5 12 Vol. 5 No. 12 2014 12 Journal of Food Safety and Quality Dec. , 2014 5 1,2 1 1* 沈 玉 , 黄 卉 , 吴燕燕 (1. , , 510300; 2. , 201306) 摘 要: 目的 , 5 方法 TVB-N结果 , , , TVB-N , 结论 , , TVB-N 关键词: ; ; Comparison of 5 thawing methods on product quality of frozen purpleback flying squid Sthenoteuthis oualaniensis 1,2 1 1* SHEN Yu , HUANG Hui , WU Yan-Yan (1. South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Key Lab of Aquatic Product Processing of Ministry of Agriculture, Guangzhou 510300, China; 2. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China) ABSTRACT: Objective To obtain the optimum thawing method for the frozen purpleback flying squid Sthenoteuthis oualaniensis, and compare the five thawing methods on the final quality, including running water thawing, water soak thawing, refrigeration thawing,