Page 113 - 《食品科学技术学报》2020年第5期
P. 113
1 0 8 食品科学技术学报摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 2020 年 9 月
temperature [ J]. Journal of Food Science and Techno鄄 [16]摇 曹雷鹏,牛丽红,孙晓华,等. 草鱼冰藏期间新鲜度及
logy, 2014, 51(3): 577 - 582. 热加工性质的变化 [J]. 食品科学, 2016, 37(12):
[10]摇 邢云霞, 马敏杰, 巴吐尔·阿不力克木. 食盐添加量 267 - 272.
对草鱼腌制效果的影响 [ J]. 肉类研究, 2018, 32 CAO L P, NIU L H, SUN X H, et al. Changes in
(10): 38 - 43. freshness and thermal processing properties of grass carp
XING Y X, MA M J, BATUER A. Effect of salt addi鄄 (Ctenopharyngodon idellus ) fillet during ice storage
tion on the pickling effect of grass carp [J]. Meat Re鄄 [J]. Food Science, 2016, 37(12): 267 - 272.
search, 2018, 32(10): 38 - 43. [17]摇 SIU G M, DRAPER H H. A survey of the malonalde鄄
[11]摇 叶路漫, 岳大鹏, 王然然, 等. 腌制盐质量分数对风 hyde content of retail meats and fish [ J]. Journal of
干金鲳鱼制品食用品 质 的 影 响 [ J]. 食 品 科 技, Food Science, 1978, 43(4): 1147 - 1149.
2019, 44(8): 126 - 131. [18]摇 CAO L P, RASCO B A, TANG J M, et al. Effects of
YE L M, YUE D P, WANG R R, et al. Effect of salt freshness on the cook loss and shrinkage of grass carp
content on the edible quality of air dried golden pomfret (Ctenopharyngodon idellus) fillets following pasteuriza鄄
[J]. Food Science and Technology, 2019, 44(8): 126 tion [ J ]. International Journal of Food Properties,
- 131. 2016, 19(10): 2297 - 2306.
[12]摇 汪之颖, 陈静茹, 陈可欣, 等. 低盐腌制对生鲜草鱼 [19]摇 NIU L H, SUN X H, TANG J M,et al. Combination
片冷藏过程中品质变化的影响 [J]. 中国农业大学 effects of salts and cold storage on the formation of pro鄄
着 着
学报, 2015, 20(6): 255 - 261. teinbound N 鄄(carboxymethyl) lysine and N 鄄(carboxy鄄
WANG Z Y, CHEN J R, CHEN K X, et al. The effect ethyl)lysine in raw and subsequently commercially steri鄄
of low salt salting on the quality of fresh grass fillet dur鄄 lized ground pork [ J]. Food Chemistry, 2018, 264:
ing cold storage [J]. Journal of China Agricultural Uni鄄 455 - 461.
versity, 2015, 20(6): 255 - 261. [20]摇 SHAREDEH D, GATELLIER P, ASTRUE T, et al.
[13]摇 李大鹏, 秦娜, 王回忆, 等. 鲤鱼片真空包装与盐腌 Effects of pH and NaCl levels in a beef marinade on
处理在冷藏过程中的品质变化规律研究 [J]. 渔业 physicochemical states of lipids and proteins and on tis鄄
现代化, 2015, 42(5): 39 - 43. sue microstructure [ J ]. Meat Science, 2015, 110:
LI D P, QIN N, WANG H Y, et al. Study on the quality 24 - 31.
change of carp slices in the process of cold storage by [21]摇 SRINIVASAN S, XIONG Y L. Sodium chloride鄄media鄄
vacuum packaging and salting [J]. Fishery Moderniza鄄 ted lipid oxidation in beef heart surimi鄄like material
tion, 2015, 42(5): 39 - 43. [J]. Journal of Agricultural and Food Chemistry, 1996,
[14]摇 武华, 阴晓菲, 罗永康, 等. 腌制鳙鱼片在冷藏过程 44(7): 1697 - 1703.
中品质变化规律的研究 [J]. 南方水产科学, 2013, [22]摇 林洪, 李萌, 曹立民. 我国水产食品安全与质量控制
9(4): 69 - 74. 研究 现 状 和 发 展 趋 势 [ J]. 食 品 科 学 技 术 学 报,
WU H, YIN X F, LUO Y K, et al. Quality changes of 2012, 30(1): 1 - 5.
bighead carp ( Aristichthys nobilis) fillets treated with LIN H, LI M, CAO L M. Research status and develop鄄
salt during storage at 4 益 [J]. South China Fisheries ment trend of aquatic food safety and quality control in
Science, 2013, 9(4): 69 - 74. China [ J]. Journal of Food Science and Technology,
[15]摇 牛丽红. 肌肉类食品晚期糖基化终末产物在加热及 2012, 30(1): 1 - 5.
储藏过程中的含量变化 [D]. 上海:上海海洋大学, (下转第 126 页)
2017.

