摘要
研究了不同包装冷冻与解冻方法对草鱼片质量损失的影响。结果表明,在-40℃冰柜冷冻条件下,以保鲜膜为包装的鱼片干耗是最低的;以保鲜膜为包装的鱼片在(10.0±0.2)℃解冻,鱼片汁液流失和冻融相对质量损失是最低的。
Different packaging freezing and thawing process on the mass loss of Ctenopharyngodon idellus fillets were studied in the experiments. The results showed that stored in the freezer at-40℃ , the fillets packed by preservative film has the lowest dehydration rate; thawed at （10.0±0.2）℃, the fillets packed by preservative film has the lowest thawing waste and mass loss.
出处
《湖北农业科学》
北大核心
2010年第10期2526-2528,共3页
Hubei Agricultural Sciences
关键词
草鱼片
包装
冷冻
解冻
质量损失
Ctenopharyngodon idellus fillets
packaging
freezing
thawing
mass loss
