相关实验视频

Updated: May 11, 2026

Membrane Potentials, Synaptic Responses, Neuronal Circuitry, Neuromodulation and Muscle Histology Using the Crayfish: Student Laboratory Exercises
16:16

Membrane Potentials, Synaptic Responses, Neuronal Circuitry, Neuromodulation and Muscle Histology Using the Crayfish: Student Laboratory Exercises

Published on: January 18, 2011

58.8K

定量化对肉质,生物氨基和肉中的风味化合物的影响

Kelang Kang1,2, Fan Zhang2, Fuhua Fu1,2

  • 1Agricultural Products Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, China.

Frontiers in nutrition
|April 25, 2025
PubMed
概括

定量化 (QM) 提高了肉的质量,改善了颜色,质地和味道,同时减少了与传统 (SG) 和沸 (CON) 方法相比有害的生物氨基酸.

关键词:
生物原氨基氨基鱼的肉类 鱼的肉类味道化合物 味道化合物定量化水 定量化的水质地 质地 质地

更多相关视频

Continuous Noninvasive Measuring of Crayfish Cardiac and Behavioral Activities06:57

Continuous Noninvasive Measuring of Crayfish Cardiac and Behavioral Activities

Published on: February 6, 2019

5.9K
Preparation of High-Quality Fermented Fish Product00:05

Preparation of High-Quality Fermented Fish Product

Published on: August 23, 2019

10.1K

相关概念视频

The Scientific Method01:32

The Scientific Method

The scientific method is a detailed, empirical problem-solving process used by biologists and other scientists. This iterative approach involves formulating a question based on observation, developing a testable potential explanation for the observation (called a hypothesis), making and testing predictions based on the hypothesis, and using the findings to create new hypotheses and predictions.
Generally, predictions are tested using carefully-designed experiments. Based on the outcome of these...
Microbes in the Production of Fermented Foods01:27

Microbes in the Production of Fermented Foods

Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...