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《Modern Food Science and Technology》 2007-09
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Preliminary Research on Nutrition Value and Shelf-life of Fish Cake

DONG jie JIANG Yun-sheng WU Dong-he (College of Tourism Cuisine,Yangzhou University,Yangzhou 225001,China) QIAN Min-hua (Nanjing Engineering College,Nanjing 220000,China)  
The nutrition and hygienic quality of fish cake were studied in this paper.The analysis of fish cake nutrition showed that fish cake had high protein content and low fat content,especially suitable for the ages and children.The a_W values of several kinds of fish cakes were about 0.9,indicating that fish cake was easily decomposed.Through the examination of some hygienic index (CFU/g and MPN of E.coli) and sensory evaluation of the fish cakes preserved with different methods,we found that adding preservative such as potassium sorbate (4℃), adopting vacuum packaging (4℃) and quick freezing technology (-20℃) could improve the shelf-life of fish cake.This study provided references for the preservation of fish cake.
【CateGory Index】: TS254
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【References】
Chinese Journal Full-text Database 2 Hits
1 YANG Huan-huan1,HU Zhong-ze1,XIONG Wei2,WANG Xiao-lei2,GAO Bing2(1.College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China)(2.Wuhan Xin Hong Food Brewing Research Institute,Wuhan 430023,China);Effects of Common Preservatives on Shelf-life of Fish Sponge Cake[J];Modern Food Science and Technology;2011-01
2 HUANG You-qin1,LI Fu-jie2,FENG Xi2,KANG Lian-shan3,HUANG Wen2,(1.Department of Food Engineering,Guangxi Agricultural Vocational and Technical College,Nanning 530007,China;2.College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China ;3.Department of Computer and Information Engineering,Baoding Vocational and Technical College,Baoding 071051,China);Prolonging Shelf Life of Fish Cake by the Additions of Nisin,ε-Polylysine and Potassium Sorbate[J];Food Science;2010-08
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1 ZHANG Jun\|jie\ \ DUAN Rui (Dept.of Food Engineering,Huaihai Institute of Technology,Lianyungang 222005,China);Mechanism of Fishing Paste Gel Formation[J];JOURNAL OF HUAIHAI INSTITUTE OF TECHNOLOGY;1999-03
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【Secondary References】
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1 YANG Huan-huan1,HU Zhong-ze1,XIONG Wei2,WANG Xiao-lei2,GAO Bing2(1.College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China)(2.Wuhan Xin Hong Food Brewing Research Institute,Wuhan 430023,China);Effects of Common Preservatives on Shelf-life of Fish Sponge Cake[J];Modern Food Science and Technology;2011-01
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