脆肉鲩

随着NaCl添加量的增加，脆肉鲩的相变温区向低温方向移动，表观比热峰值下降，冰点的热焓值下降。

As the contents of the NaCl increased , the phase-transition temperature shifted to the lower temperature range , meanwhile both the apparent specific heat and enthalpy at the freezing point decreased .

NaCl和蔗糖复合添加时，NaCl起主导作用。（4）研究了脆肉鲩肌肉在不同温度下贮藏时蛋白质、脂肪以及质构的变化。

NaCl played a leading role when sucrose-NaCl mixture was added . ( 4 ) The influence of different storage-temperature on the texture and stability of fat and protein of crisp grass carp muscle were studied .

臭氧冰藏的脆肉鲩鱼片在贮藏过程中，鱼片的细菌总数和TVB-N值呈先下降后上升的趋势。

The aerobic bacterial counts and the TVB-N value of crisped grass carp fillet were firstly decreased and then increased during storage .

用臭氧冰代替普通冰对脆肉鲩鱼片进行冰藏保鲜，可以有效抑制脆肉鲩鱼片的细菌生长，延缓TVB-N值的上升，延长鱼片的货架期。

Replacing the ordinary ice with the ozone ice could effectively control microbial growth , delay the TVB-N value rise and extend shelf life of crisped grass carp fillets .

冰温贮藏下，真空包装、100%CO2包装和臭氧充气包装的脆肉鲩鱼片的货架期分别为13d、16d和19d。

The shelf life of vacuum package , 100 % CO2 package and ozone gas-filled package were 13 d , 16 d and 19 d respectively .

臭氧水处理对冰温保鲜脆肉鲩鱼片品质的影响

Effect of Ozone Treatment on Quality of Crisped Grass Carp Fillets Stored at Ice Temperature

臭氧冰藏脆肉鲩鱼片的贮藏效果要明显优于普通冰藏。

The quality of crisped grass carp fillet stored with ozone ice is better than ordinary ice obviously .

外界温度对臭氧冰藏的脆肉鲩鱼片的品质有显著影响。

The open air temperature had significant effects on the quality of crisped grass carp fillet stored with ozone ice .

几个品种李的贮藏保鲜与果肉褐变的研究臭氧水处理对冰温保鲜脆肉鲩鱼片品质的影响

Studies on Storability and Browning of Plum Fruits ; Effect of Ozone Treatment on Quality of Crisped Grass Carp Fillets Stored at Ice Temperature

外界温度为5℃时，鱼体中心温度长期保持在0℃左右，臭氧冰藏脆肉鲩鱼片的品质变化最为缓慢。

When the outside temperature is 5 ℃, the center temperature of fish maintains at 0 ℃ for long time , quality change for fillet is the slowest .

臭氧水或二氧化氯的浓度对脆肉鲩鱼片的感官评分有极显著的影响，但两种抑菌液的浓度并非是越高越好。

The ozone water or the chlorine dioxide concentration had extremely significant effects on sensory quality of crisped grass carp fillets , but not the higher the better .

在5℃贮藏过程中脆肉鲩肌肉中总胶原蛋白的含量呈下降趋势，而在-0.5℃，-18℃贮藏时没有明显的下降。

During storage at 5 ℃ the total collagen content of crisp grass carp muscle decreased , while during storage at-0.5 ℃, - 18 ℃ it was not significantly reduced .

草鱼和脆肉鲩肌肉中均含有大量的棕榈酸、油酸、亚油酸，脆肉鲩肌肉脂肪酸中不饱和脂肪酸的比例（70.52%）高于草鱼的（65.04%）。

The primary fatty acids were palmitic acid , oleic acid and linoleic acid . The majority of fatty acid were unsaturated fatty acid , while crisp grass carp muscle had a higher content ( 70.52 % ) of unsaturated fatty acid than grass carp ( 65.04 % ) .