PDF(Pubmed)
Abstract：
This study aimed to employed the effects of five thermal processing methods, namely steaming (SM), boiling (BO), frying (FY), roasting (RO), and vacuum sealing (SV), on the sensory, physicochemical properties, and microbial composition of grass carp meat during refrigerated storage, alongside unheated raw meat (RW) as control. The results showed that thermal treatment improved the sensory quality and shelf life of refrigerated grass carp meat, and their shelf life was RW < BO
摘要：
本研究旨在利用五种热加工方法的效果，即蒸汽(SM)，沸腾（BO），油炸（FY），焙烧（RO），和真空密封（SV），在感官上，物理化学性质，以及冷藏过程中草鱼肉的微生物组成，与未加热的生肉(RW)一起作为对照。结果表明,热处理提高了冷藏草鱼肉的感官品质和货架期,其保质期为RW
