Effects of Different Cryoprotectant on the Quality Characteristics of Squid Mince during Frozen Storage
In order to improve the quality stability of frozen reconstructed squid mince, the influence of three additions at various concentrations, namely trehalose (2%, 4%, 6%), lactitol (2%, 4%, 6%), and sodium lactate (2%, 3%, 4%) on the cryoprotective effect of squid mince during 5-month frozen storage w...
Main Authors: | , , , , , , |
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Format: | Article |
Language: | zho |
Published: |
The editorial department of Science and Technology of Food Industry
2023-06-01
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Series: | Shipin gongye ke-ji |
Subjects: | |
Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022080078 |