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Effects of Different Final Cooking Methods on Physico-chemical Properties of Breaded Fish Fillets
Final Cooking Breaded Fish Fillets
2016/5/31
Breaded black pomfret (Parastromateus niager) fillets were pre-fried for 30 sec in sunflower oil and palm olein and stored at -20°C for one week prior to the final cooking. They were finally cooked by...
Microbial Adhesion to Processing Lines for Fish Fillets and Cooked Shrimp: Influence of Stainless Steel Surface Finish and Presence of Gram-Negative Bacteria on the Attachment of Listeria monocytogenes
seafood processing hygienic design biofilm
2009/3/16
Microflora adhering to surfaces of processing lines in a shrimp factory and a fish processing plant was identified in situ and adhesion of mixed culture of Listeria monocytogenes and Gram-negative bac...
Improvement in Storage Stability of Fish Fillets Using Dietary Soybean Phosphatidylcholine and Phosphatidylethanolamine
soybean phospholipids phosphatidylcholine phosphatidylethanolamine oxidation fish
2010/3/5
We previously reported that soybean phospholipids improved the storage stability of fish fillets. The object of this study was to identify the active component of soybean phospholipids and its mechani...