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《Journal of Anhui Agricultural Sciences》 2009-07
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Study on Optimizing the Cured Fish Technology Based on the Response Surface Methodology

ZHANG Yin-liang(School of Food and Biological Engineering,Zhengzhou University of Light Industry,Zhengzhou,Henan 450002)  
The effects of temperature,concentration,time on cured fish quality were investigated by Response Surface Methodology and software analysis through the change of NaCl,water content,protein,nitrogen of amino acid and TBA of carp.The results showed that the optimization conditions was: Cured temperature was 16 ℃,cured concentration was 10%,cured time was 6 h.The cured fish had good quality under the optimization conditions.
【CateGory Index】: TS254.4
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