氧化三甲胺与鱼产品品味及加工性能关系的研究进展

被引：6

作者：

李军生 ^{[1
]}

杨军 ^{[2
]}

阎柳娟 ^{[1
]}

赖春华 ^{[1
]}

机构：

[1] 广西工学院生物与化学工程系

[2] 柳州市鱼家乐饲料有限公司

来源：

食品工业科技 | 2012年 / 33卷 / 03期

关键词：

鱼产品; 品味; 加工性能; 氧化三甲胺;

D O I：

10.13386/j.issn1002-0306.2012.03.097

中图分类号：

TS254.1 [基础科学];

学科分类号：

摘要：

通过对氧化三甲胺及相关衍生物的性能、代谢变化及相关酶进行分析,探讨提高鱼产品品味及加工性能的原理和措施,为提高鱼产品品质,促进和拓展鱼产品深加工产业提供参考。

引用

页码：388 / 390

页数：3

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