摘要
阐述了几种多脂鱼熏制品与对照品常温下脂质抗氧化性能的比较。试验初步揭示了熏烟中的一些有效成份不仅赋予制品独特的风味,同时也使制品获得了防腐及脂质抗氧化效果。
This article expounds the results of series of comparative experiment on the different fat antjoxidation under ambient temperature between several kinds of smoked fatty fish and their control samples. The primary conclusion is that some effective ingredients of smoke give the products not only a unique flavour but also the antiseptic and fat antioxida-tion effects.
出处
《食品科学》
EI
CAS
CSCD
北大核心
1993年第8期9-12,共4页
Food Science
关键词
多脂鱼
熏制品
抗氧化性能
Fatty Fish Smoked Fish (Smoked Product)Aritioxidation
