MAC cosmetics discount White fish and surimi chain

White fish and surimi chain conditions of frozen storage - cold storage temperature and time on ...

# 215; 100) bend raw fish _ Standard Standard Standard level indicators preserved condition mean deviation mean deviation mean deviation of rating f ±) r ±)(±) fresh white chain 847.641.81063.744.954 .64.5 AA5 ℃ 1 day when the dead White chains 578847.7745.372.1286l_4AA7 days 529.362.3702.449845.443 l4 days 497654.7634.053240.223AA from the cold reservoir of a 30-day 393.0609468.160436 l8 ℃. 333A 376.5578390.058.734.53.4A degree temperature for 45 days and 14 days 7 days 649.662.7839563.143.40.6AA 617364.0794993.644.82.1AA-33 ℃ for 30 days when 541278.3692 45 days between .596137.167 AA 502.062.1627.562235.55lAA elastic quality JS (g · on) TS (g / cat ~) TN × 100) bending level of raw materials index Standard Standard Standard preserved condition the average deviation mean deviation mean deviation of ratings (±) f +)(±) fresh white chain 56146247l7.255.568.93.7 l from 5 ℃, dead white chain 370.229.5468.241542.24.4A7 days 447.6585574 days .448.652.133 AA frozen for 14 days 390.3602479.824.545.44.2A a reservoir temperature of 18 ℃ days 319.951.7429.137.74032B 275.539.1345242.138.52.9B degrees 7 to 45 days days 5l5081.4669.272.95404.4AA and l4 days 473055 | 8578759.850.844AA-33 ℃ 373536.6500716.247l12A-time between 3o days 45 days 3125444455254248.052B · 47 · value was significantly decreased, while the value of TN increased. To this end, the frozen surimi process of how to control the moisture content, the production of surimi products, both to maintain good flexibility, but also has a good stretch, it is very important. The results show that high and low moisture longer frozen surimi, surimi products are not conducive to the improvement of the quality of elasticity, in order to delay the freeze denaturation rate,[link widoczny dla zalogowanych], select the water content of 78-80% of the surimi , the cold temperature of 33 ℃ in a refrigerator for 7-14 days, so that products made from surimi remained flexible with better quality. JS (teeth 'cm) bOO500 plus Dj plus deleted Ning call time (days around 1 in l8 ℃ and - ∞ ℃ under refrigerated conditions, the water quality of surimi - surimi moisture content 74.80% ± 287 ... ... fish Mi moisture content 8472% ± 367 ④ for a 18 ℃ △ 33 ℃ parameters change as a document ... 1MINORUOKADA, DIDMIYAUCHI, andGEORGEKUDO, Kamaboko a D heGiantAmongJapaneseProcessedFisheryProducts, MarineFisheriesReview.Vo1.35, No.12, December (1973) ,1-6. f2] sent Tiansheng Cheng,[link widoczny dla zalogowanych],,, -7, argue that 'the king' = 0 quality 【second and £ 90 of the king-inch seat, the Japanese Fisheries University of dry field edge research reports 28 (1),[link widoczny dla zalogowanych], (1979) .75-82 【3 ] Yamazaki million so small, 7 to 7I-y 1710 Yin, July 【place: a) conditioning Sciences,[link widoczny dla zalogowanych], 16 (2). (】 983),】 04-109f4] MORITSUGUHAMADAandYuJlINAMASU,[link widoczny dla zalogowanych], InfluencesofTemperatureandWaterContentontheViscoelasticityofKamaboko; BuBetinoftheJapansesSocietyofScientificFisheries. 4902), 【1983). 1897-1902.

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