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。
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.
出处
《中国农学通报》
CSCD
2007年第3期116-120,共5页
Chinese Agricultural Science Bulletin
基金
无锡市科技计划招标项目"农产品深加工关键技术研究与新产品开发"(DL060001)
关键词
腌鱼
加工
渗透
蛋白质
保藏
Cured fish, Processing, Osmosis, Protein, Preservation
