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首页> 外文会议>IIR Conference on Sustainability and the Cold Chain;Institut International Du Froid;International Institute of Refrigeration >Influence of fish freshness on the freezing process and quality
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Influence of fish freshness on the freezing process and quality

机译：鱼新鲜度对冷冻过程和质量的影响

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摘要

Recently, refrigerated storage in a temperature range from initial freezing point temperature to 0°C has paidattention, to preserve fish in high quality. However, since the individual difference in the initial freezingtemperature of fish is large, determining the optimal refrigeration temperature is difficult. In this study,focusing on freshness as one of the causes of individual differences, the freezing point temperature of horsemackerel with different storage periods was measured. As a result, it was confirmed that the initial freezingtemperature tends to be lower as the freshness decreases. The results of the time-dependent measurement ofK value and pH suggested that the weakening of the tissue structure affected the lowering of initial freezingtemperature.
机译：最近，从初始冰点温度到0°C的温度范围内的冷藏储存已付费 注意，以高质量的保留鱼。 但是，由于最初冻结的个人差异 鱼的温度大，确定最佳制冷温度难。 在这项研究中， 专注于新鲜度作为个体差异的原因之一，马的冰点温度 测量具有不同存储周期的鲭鱼。 结果，证实了最初的冻结 随着新鲜度降低，温度趋于较低。 时间依赖性测量的结果 K值和pH表明组织结构的弱化影响了最初冻结的降低 温度。

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