التفاصيل البيبلوغرافية
| العنوان: |
Comparison of the Quality of Crayfish (Procambarus clarkii) in Different Sampling Months and Sizes |
| المؤلفون: |
Gangpeng SHI, Tianqi GAO, Feng QUE, Chao WANG, Yu QIAO, Liu SHI, Wenjin WU, wei YU, Anzi DING, Xin LI, Li LIAO, Guangquan XIONG, Lan WANG |
| المصدر: |
Shipin gongye ke-ji, Vol 43, Iss 19, Pp 53-60 (2022) |
| بيانات النشر: |
The editorial department of Science and Technology of Food Industry, 2022. |
| سنة النشر: |
2022 |
| المجموعة: |
LCC:Food processing and manufacture |
| مصطلحات موضوعية: |
procambraus clarkii (crayfish), month, size, quality, Food processing and manufacture, TP368-456 |
| الوصف: |
The nutrient composition, yield, water-holding capacity, texture and microstructure of Procambraus clarkii meat from April to June 2020 and three sizes (S: 10~20 g, M: 20~30 g, L: 30~40 g) of crayfish were analyzed and compared. The results showed that the moisture content of crayfish meat tended to decrease with the month of harvesting from April to June, the ash content of crayfish meat was highest in the three sizes of crayfish in May, the 6-S protein content was highest in the S group in June, and the 4-L crude fat content was lowest in the L group in April. The crayfish meat yield decreased with size and month. The pH of crayfish meat was mainly neutral (7.09~7.22). The water-holding capacity of L decreased with increasing sampling month, and the crayfish of S and M showed a trend of decreasing and then increasing. The surface hardness of crayfish flesh gradually decreased and internal hardness increased significantly (P |
| نوع الوثيقة: |
article |
| وصف الملف: |
electronic resource |
| اللغة: |
Chinese |
| تدمد: |
1002-0306 |
| Relation: |
https://doaj.org/toc/1002-0306 |
| DOI: |
10.13386/j.issn1002-0306.2021120165 |
| URL الوصول: |
https://doaj.org/article/fddca00935414448a205dbddaea4eee7 |
| رقم الانضمام: |
edsdoj.fddca00935414448a205dbddaea4eee7 |
| قاعدة البيانات: |
Directory of Open Access Journals |