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Effect of Multiple Freeze-Thaw Cycles on Myoglobin and Lipid Oxidations of Grass Carp (<i>Ctenopharyngodon idella</i>) Surimi with Different Pork Back Fat Content.

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第一作者： Xiaolan,Shang

第一单位： College of Life Science, Langfang Normal University, Langfang 065000, China.;Hebei Key Laboratory of Animal Diversity, Langfang 065000, China.;Langfang Key Laboratory of Microbial Fermentation, Langfang 065000, China.

作者： Xiaolan,Shang ^[1] ; Xunyou,Yan ^[2] ; Qiuling,Li ^[3] ; Zizheng,Liu ^[2] ; Anguo,Teng ^[4]

作者单位： College of Life Science, Langfang Normal University, Langfang 065000, China.;Hebei Key Laboratory of Animal Diversity, Langfang 065000, China.;Langfang Key Laboratory of Microbial Fermentation, Langfang 065000, China. ^[1] College of Life Science, Langfang Normal University, Langfang 065000, China. ^[2] College of Life Science, Langfang Normal University, Langfang 065000, China.;Hebei Key Laboratory of Animal Diversity, Langfang 065000, China. ^[3] College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China. ^[4]

关键词 freeze-thaw cycles grass carp surimi myoglobin pork back fat water distribution

DOI 10.5851/kosfa.2020.e67

PMID 33305281

发布时间 2020-12-12

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Food science of animal resources

2020年40卷6期

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Food science of animal resources

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Effect of Multiple Freeze-Thaw Cycles on Myoglobin and Lipid Oxidations of Grass Carp (<i>Ctenopharyngodon idella</i>) Surimi with Different Pork Back Fat Content.

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Effect of Multiple Freeze-Thaw Cycles on Myoglobin and Lipid Oxidations of Grass Carp (<i>Ctenopharyngodon idella</i>) Surimi with Different Pork Back Fat Content.

Food science of animal resources

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Food science of animal resources

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