摘要
报告了罗非鱼肉组织经过Vp值为195min的巴氏杀菌，其过氧化物酶完全失活，附着的细菌细胞全部死亡，但其失水率可达15％左右。
In this paper, the effects of pasteurization on the muscle of Java tilapia are reported. The results show: by the pasteurization(Vp = 195min) the peroxidase is inactivated. the cell of bacteria on the muscle is killed, but the rate of dehydration may go to fifteen pecent.
出处
《食品科学》
EI
CAS
CSCD
北大核心
1998年第2期30-31,共2页
Food Science
