関連する実験動画

Updated: Feb 13, 2026

Preparation of High-Quality Fermented Fish Product
05:17

Preparation of High-Quality Fermented Fish Product

Published on: August 23, 2019

11.0K

関連分析と機械学習を組み合わせて,貯蔵中の低塩分発酵エビソースの品質の変動と密接に関連している指標を特定します

Wenhui Qu1, Qing Kong1, Ruoshu Li1,2

  • 1College of Food Science & Engineering, Ocean University of China, Qingdao, Shandong 266404, PR China.

Food chemistry: X
|February 12, 2026
PubMed
まとめ

塩分を減らしたエビのソースは,より早く腐ります. ヒスタミン,総酸性,総揮発性基本窒素 (TVB-N) レベルは,腐食を正確に示すものであり,よりよい味と匂いの保存のための新しい品質管理を導く.

キーワード:
味の劣化 味の劣化味のプロフィールです.腐敗の直感的なマーカーです.機械学習 (Machine Learning) とは,機械学習 (Machine Learning) というものです.物理化学パラメータカニソース カニソース

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