Show simple item record

dc.contributor.authorYe, H.
dc.contributor.authorShuai, D.
dc.contributor.authorDong-mei, W.
dc.contributor.authorHong-yu, L.
dc.coverage.spatialChinaen_US
dc.date.accessioned2018-03-04T12:50:39Z
dc.date.available2018-03-04T12:50:39Z
dc.date.issued2016
dc.identifier.issn1562-2916
dc.identifier.urihttp://hdl.handle.net/1834/11988
dc.description.abstractDifferent kinds of freezing-point regulators were evaluated to expand the freezing point zone of large yellow croaker, and several treatment methods such as ordinary atmospheric pressure, vacuum environment and injection during the process of penetration were compared to reveal the relationship of diffusion velocities, diffusion time and freezing point of the large yellow croaker. Results obtained for ideal freezing-point regulators were as follows: Sodium chloride 2.5% (w/w), trehalose 2.5% (w/w) and edible alcohol 2.0% (w/w), which could decrease the freezing point from -1.5℃ to -4.2℃. Comparing with atmospheric pressure or vacuum degrees treatment, using injection method to deal with the freezing-point regulators could decrease the freezing point in a short time and benefit the meat quality.en_US
dc.language.isoenen_US
dc.subject.otherFish diseaseen_US
dc.titleOptimization of freezing point regulator and its penetration dynamics on large yellow croakeren_US
dc.typeJournal Contributionen_US
dc.bibliographicCitation.issue1en_US
dc.bibliographicCitation.titleIranian Journal of Fisheries Scienceen_US
dc.bibliographicCitation.volume15en_US
dc.description.statusPublisheden_US
dc.format.pagerangepp.446-456en_US
dc.subject.asfaIce temperature preservationen_US
dc.subject.asfaControl the freezing pointen_US
dc.subject.asfaLarge yellow croakeren_US
dc.type.refereedRefereeden_US
refterms.dateFOA2021-01-30T18:48:17Z


Files in this item

Thumbnail
Name:
IFRO-v15n1p446-en.pdf
Size:
410.5Kb
Format:
PDF

This item appears in the following Collection(s)

Show simple item record