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在不同的蒸方法下,Eriocheir sinensis的代谢物组成和味道质量

Renyue Zhang1, Fengyi Qiao1, Yuyao Shi1

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

Food chemistry
|September 6, 2025
PubMed
概括

冷水蒸通过增加核酸增强了卵巢的乌玛米,而沸水蒸则通过谷氨酸增强了肌肉的乌玛米. 建议在Eriocheir sinensis中增加温度冷水蒸以获得更好的味道.

关键词:
5 - 核酶 (5 - ND)氨酸单胺酶 (AMPD) 的使用能量代谢鱼蒸的方法乌玛米广泛针对的代谢学

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相关概念视频

Vaporization01:18

Vaporization

The physical form of a substance changes by changing its temperature. For example, raising the temperature of a liquid causes the liquid to vaporize (convert into vapor). The process is called vaporization—a surface phenomenon. For vaporization to occur, kinetic energy must be greater than the intermolecular forces that keep molecules bonded. The amount of energy needed to vaporize a quantity of liquid at a given pressure and a constant temperature is called the heat of vaporization. When...