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《Journal of Anhui Agricultural Sciences》 2007-09
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Effect of Ultra-high Pressure on Preservation of Salted Fish

ZHANG Yin-liang et al(School of Food Science and Technology,Southern Yangtze University,Wuxi,Jiangsu 214036)  
The objective of this study was to evaluate the effect of ultra-high pressure treatment on preservation of salted pike eel during storage through the analysis of the changes of TVBN,TMAN,TVC,TBA pH.The results showed that 600 MPa treatment could inhibit microbe and lipid oxidation,decrease TVBN and TMAN value.This revealed that ultra-high pressure was a good technique of cold sterilization for the preservation of salted fish.
【Fund】: 无锡市科技计划招标项目(DL060001)
【CateGory Index】: TS254.4
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