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Improvement in Storage Stability of Fish Fillet Using Dietary Soybean Phospholipids
soybean phospholipids oxidation lipid fish
2009/5/8
Soybean phospholipids are known to exhibit antioxidant effects on oils and fats. However, few studies have examined their antioxidant effects in vivo. In this study, we investigated the influence of d...
Improvement in Storage Stability of Fish Fillets Using Dietary Soybean Phosphatidylcholine and Phosphatidylethanolamine
soybean phospholipids phosphatidylcholine phosphatidylethanolamine oxidation fish
2010/3/5
We previously reported that soybean phospholipids improved the storage stability of fish fillets. The object of this study was to identify the active component of soybean phospholipids and its mechani...
Desalting Fish Skin Protein Hydrolysates Using Macroporous Adsorption Resin
Enzymatic hydrolysis fish skin protein hydrolysate desalting macroporous adsorption resin bitterness
2008/11/1
Macroporous Adsorption Resin (MAR) DA 201-C was used to desalt different Fish Skin Protein Hydrolysates (FSPHs). The FSPHs were obtained by hydrolysis of fish skin using Alcalase in a batch reactor a ...
An Inverse Estimation Method for Surface Film Conductance During Cooling of Fish Packages
Cooling fish surface film conductance IHCP
2008/11/1
A temperature history detected by measuring sensor, along with other relevant system`s parameters have been used to predict the surface film conductance through transient temperature measurements in f...
Comparison of Headspace Volatiles of Philippine Fish Sauces
fish sauce volatile compounds fish sauce odor
2010/11/22
Headspace gas chromatography (GC) analysis was used on three brands of Philippine fish sauces (patis) with a non-adjusted pH and pH 11.0. Under alkalized conditions, large amounts of trimethylamine an...