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Updated: Jul 16, 2026

Fish Sperm Assessment Using Software and Cooling Devices
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在不同的热处理方法下,评估银鱼细分产品的食用质量和加工适用性

Xinlei Yu1, Jingjing Wu1, Zehui Qiu1

  • 1College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China; Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai 201306, PR China.

Food research international (Ottawa, Ont.)
|January 24, 2025
PubMed
概括

银鱼肌肉质量因切割和方法而异. 背部和肚子最好蒸,而尾巴是理想的炸,基于关键的化学指标.

关键词:
评估模型的评估模型.气体色谱-离子移动性光谱学 (GC-IMS)肌肉部分是指肌肉的部分.营养质量质量 营养质量气味质量质量 气味质量处理适宜性 处理适宜性感官评估 感官评估银鱼是一种银鱼.品味的质量 品味的质量热处理是一种热处理.

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