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烘烤条件对即食鲍鱼品质影响的研究

ZHENG Rui-sheng,WANG Ze-jin, CHEN-chun,CHEN Liang-liang,LIN Zhen-shan,CHEN Ru-cai

Journal of Southwest China Normal University(Natural Science Edition)（2013）

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Abstract
以熟制后鲍鱼的色差、质构、失水率、感官等为评价指标,研究烘烤过程中上火温度、下火温度和烘烤时间对即食鲍鱼品质的影响.实验结果表明:烘烤条件为上火温度150℃、下火温度180℃、烘烤时间11 min时,即食鲍鱼品质达到最佳.
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