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以远洋鲣鱼为研究对象,以传统淡水碎冰保鲜为对照,研究流化冰处理对鲣鱼的理化性质及微生物特性的影响。结果表明:(1)–4°C冷藏18d后,流化冰保鲜鱼肉pH值、TVB-N、TBA、a*值和菌落总数依次为5.57、10.2mgN/100g、2.87mg/100g、8.92和2.61lgCFU/g,而淡水碎冰保鲜鱼肉各指标已达6.05、20.3mgN/100g、6.60mg/100g、7.16和3.02lgCFU/g,故可知流化冰保鲜处理效果明显优于碎冰保鲜。(2)在25±1°C室温条件下,将冰与鱼放入保温箱内保鲜8h后,流化冰保鲜鱼肉的a*值、pH值、TVB-N、TBA、菌落总数和汁液流失率均显著低于空白和淡水碎冰保鲜处理组(P0.05)。流化冰保鲜可显著减缓鱼体的腐败进程、延长产品货架期,进而满足冰鲜水产品的远洋及长距离运输要求。 相似文献
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Because ice-high foundation soil is widely distributed in permafrost regions,the correct preparation of ice-high specimens is of critical interest in engineering design for foundation stability.Past research has shown that the uniaxial compression strength of ice-high frozen soils changes as the ice or total water content increases; the differences of different methods of specimen preparation are analyzed here and the advantages and disadvantages of them are presented.It is confirmed that the role of crushed ice is significantly different from that of naturally frozen ice in frozen soils,and the size and amount of crushed ice will influence the strength and deformation mechanism of frozen soils.Therefore,it is strongly recommended that when a ice-high specimen is artificially prepared,the ice should be frozen through natural means and not be replaced with crushed ice. 相似文献
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