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[1]邱澄宇,林杰曦.烤石莼在几种贮藏条件下的品质变化研究[J].集美大学学报(自然科学版),2010,15(1):25-30.
　QIU Cheng-yuLIN Jie-xi.Study on the Quality Changes of Baked Ulva pertusa in Several Storage Conditions[J].Journal of Jimei University,2010,15(1):25-30.
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烤石莼在几种贮藏条件下的品质变化研究(PDF)
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《集美大学学报（自然科学版）》[ISSN:1007-7405/CN:35-1186/N]

卷:
第15卷
期数:
2010年第1期
页码:
25-30
栏目:
水产科学与生物工程
出版日期:
2010-01-25

文章信息/Info

Title:
Study on the Quality Changes of Baked Ulva pertusa in Several Storage Conditions
作者:
邱澄宇; 林杰曦
(集美大学生物工程学院,福建　厦门　361021)
Author(s):
QIU Cheng-yuLIN Jie-xi
(School of Biotechnology EngineeringJimei UniversityXiamen 361021China)
关键词:
烤石莼; 保藏特性; 总酸; 品质
Keywords:
baked Ulva pertusa; preserving characteristic; total acid; character
分类号:
-
DOI:
-
文献标志码:
-
摘要:
］研究了烤石莼（Ulva pertusa）在几种贮藏条件下的品质变化的特点.从总酸、游离氨基酸、叶绿素等品质指标的变化情况来比较烤石莼几种贮藏条件的优劣.研究结果表明，烤石莼在酶失活后仍然存在明显的品质下降的现象，隔氧、低含水量和低温贮藏是减缓烤石莼贮藏中品质下降速度的重要条件
Abstract:
The changes of characters of baked Ulva pertusa were studied under different preserving conditions.In order to compare the effects of different preserving conditions，parameters of total acid，free amino acids，chlorophyll content were used.The results showed that the character of baked Ulva pertusa still declined obviously even after the deactivation of enzyme.Oxygen insulation，low water content and lower storage temperature were the most important factors which could slow down the declining speed of the characters of baked Ulva pertusa during storage

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更新日期/Last Update: 2014-06-28