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...

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Bibliographic Details
Main Authors: Shan SHANG, Yueyue WANG, Tiantian JIAO, Baoshang FU, Pengfei JIANG, Bo YU, Libo QI
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2023-06-01
Series:Shipin gongye ke-ji
Subjects:
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022080078