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Updated: Jul 28, 2026

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通过双酸保存策略提高准备食用 (Procambarus clarkii) 的感觉质量

Wensi Xu1, Qifu Yang1, Deyang Li2

  • 1School of Food Science and Technology, Dalian Polytechnic University; National Engineering Research Center of Seafood, Dalian 116034, PR China; College of Life and Environmental Sciences, Hunan University of Arts and Science; Hunan Provincial Collaborative Innovation Center for Efficient and Health Production of Fisheries, Changde 415000, PR China.

Food chemistry
|December 30, 2024
PubMed
概括

这项研究引入了一种使用植物酸和乳酸的双酸保存方法,用于准备食用的鱼. 这一策略在储存期间有效地保持了诸如颜色和纹理等感官品质.

关键词:
这是一种双酸性保存剂.氧化降解的氧化降解准备好吃的鱼类.感官属性 感官属性 感官属性储存的稳定性 储存的稳定性

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