短时微流水处理对池塘养殖鳙鱼肌肉滋味品质的影响

高琴; 安玥琦; 陈周; 熊善柏

doi:10.7541/2021.2021.002

短时微流水处理对池塘养殖鳙鱼肌肉滋味品质的影响

高琴^1,,
安玥琦^1,2,
陈周¹,
熊善柏^1,2, ,

1.
华中农业大学食品科学技术学院, 武汉 430070
2.
国家大宗淡水鱼加工技术研发分中心(武汉), 武汉 430070

基金项目: 财政部和农业农村部: 现代农业产业技术体系专项资金(CARS-45-48)资助

详细信息

作者简介:
高琴(1995—), 女, 硕士; 主要研究方向水产品加工与贮藏。E-mail: 935028176@qq.com

通信作者:
熊善柏(1963—), 教授; E-mail: xiongsb@mail.hzau.edu.cn

中图分类号: S984.1
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出版历程
- 收稿日期: 2021-01-26
- 修回日期: 2021-05-17
- 网络出版日期: 2021-07-01
- 发布日期: 2021-09-08

THE EFFECT OF SHORT-TERM MICRO-FLOW WATER TREATMENT ON THE MUSCLE TASTE QUALITY OF BIGHEAD CARP CULTURED IN PONDS

GAO Qin^1,,
AN Yue-Qi^1,2,
CHEN Zhou¹ and
XIONG Shan-Bai^1,2, ,

1.
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
2.
National Research and Development Sub-center for Bulk Freshwater Fish Processing Technology (Wuhan), Wuhan 430070, China

Funds: Supported by China Agriculture Research System of MOF and MARA (CARS-45-28)

Corresponding author:

摘要

摘要: 为探究短时微流水处理对池塘养殖鳙鱼(Aristichthys nobilis)肌肉滋味品质的影响, 采用微流水装置对池塘养殖鳙鱼进行处理, 研究处理时间(0、2d、4d、6d、8d和10d)对池塘养殖鳙鱼肌肉中基本营养成分、游离氨基酸、脂肪酸、核苷酸及其降解产物、甜菜碱含量和感官评分的影响, 以期为提升鳙鱼滋味品质提供新方法。结果表明: 随着微流水处理时间的延长, 鳙鱼肌肉中总游离氨基酸含量、甜味氨基酸含量、腺苷酸(Adenosine monophosphate, AMP)含量和甜菜碱含量呈现先增加后降低的趋势, 均在处理6d时含量最高, 较未处理组分别增加了17.74%、39.45%、28.00%和50.16%; 灰分和鲜味氨基酸含量呈现增加的趋势; 粗脂肪、总脂肪酸含量、饱和脂肪酸含量、单不饱和脂肪酸含量、多不饱和脂肪酸含量、苦味氨基酸含量、酸味氨基酸含量、次黄嘌呤核苷(Hypoxanthine riboside, HxR)和次黄嘌呤(Hypoxanthine, Hx)含量则逐渐降低; 粗蛋白含量在处理过程中无显著变化。滋味分析仪(电子舌)和感官评分结果表明, 微流水处理显著提高了鳙鱼肌肉鲜味和甜味, 降低了其咸味、苦味和腥味, 且处理6d时鳙鱼肌肉的滋味、气味、质地和色泽感官评分最高。故短时微流水处理可显著提高鳙鱼的肌肉滋味品质, 不降低营养品质, 适宜的处理时间为6d。
- 鳙鱼 /
- 肌肉 /
- 微流水处理 /
- 滋味物质 /
- 感官评价
Abstract: In order to explore the effect of short-term micro-flow water treatment on the muscle taste quality of bighead carp (Aristichthys nobilis) cultured in ponds, the micro-flow device was used to treat bighead carp in ponds. The treatment times were set as 0, 2d, 4d, 6d, 8d, and 10d. The contents of moisture, protein, lipid, ash, free amino acids, free fatty acids, nucleotides and betaine, and the sensory analysis of the treated bighead carp muscle were determined to get an appropriate treatment time. The results showed that with the extension of the micro-flow water treatment time, the total free amino acid content, adenosine monophosphate content, and betaine content in the bighead carp muscle increased first and then decreased, and the contents of them were the highest at the 6^th day of the treatment. While the content of lipid, the total free fatty acid, hypoxanthine riboside (HxR), and hypoxanthine (Hx) gradually decreased. The content of protein showed no significant change during the treatment. Taste analyzer (electronic tongue) and sensory analysis showed that the micro-flow water treatment significantly improved the umami and sweet taste of bighead carp muscle, and reduced the saltiness, bitterness, and fishy taste. In addition, the sensory score of the taste of bighead carp muscle was the highest at the 6^th day of treatment. Therefore, the short-term micro-flow water treatment could significantly improve the muscle taste quality of bighead carp without reducing the nutritional quality, and the appropriate treatment time was 6 days.
- Bighead carp /
- Muscle /
- Micro-flow water treatment /
- Taste compounds /
- Sensory analysis

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图 1 不同微流水处理时间对鳙鱼肌肉中甜菜碱含量的影响

Figure 1. The effect of different micro-flow water treatment time on the betaine content of bighead carp muscle

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图 2 不同微流水处理时间下鳙鱼肌肉滋味特征的判别因子分析

椭圆表示同组样本的置信区间(P<0.05)

Figure 2. Discriminant factor analysis on e-tongue signal of bighead carp muscle at different micro-flow water treatment times

Ellipse represents confidential interval for each group of samples (P<0.05)

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图 3 不同微流水处理时间下鳙鱼肌肉电子舌传感器响应值雷达图

Figure 3. Radar chart of electronic tongue sensor to bighead carp muscle at different micro-flow water treatment times

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表 1 感官评分标准

Table 1 Sensory evaluation criteria

感官指标Sensory Index	评价标准和评分Evaluation criteria and ratings
感官指标Sensory Index	8—10分8—10Points	6—8分6—8Points	4—6分4—6Points	2—4分2—4Points	0—2分0—2Points
气味Odour	鱼肉香气浓郁Strong fish smell	鱼肉香气淡, 无鱼腥味Light fish smell, no fishy smell	鱼肉香气淡, 鱼腥味淡Light fish smell, light fishy smell	鱼肉香气消失, 鱼腥味浓Fish smell disappeared, strong fishy smell	鱼腥味难以接受Fishy smell is unacceptable
滋味Taste	鱼肉固有的鲜味浓, 回味甘甜The inherent umami flavour of fish is stronger and the aftertaste is sweet	鱼肉固有的鲜味较浓, 回味甜The inherent umami flavour of fish is strong and the aftertaste is sweet	鱼肉固有的鲜味较淡, 有回味The inherent umami flavour of fish is light and has an aftertaste	鱼肉固有的鲜味淡, 无回味The inherent umami flavour of fish is lighter and has not an aftertaste	鱼肉无鲜味, 无回味The fish has not interent umarni flavour and aftertaste
色泽Colour	鱼片色泽白或透明, 断面光泽自然Fillets are white or transparent in color, with natural luster in section	鱼肉色泽白, 断面光泽淡The fish flesh is white in color and the section is light in luster	鱼肉色泽暗淡, 断面无光泽The color of the fish is dull and the section is dull	鱼肉呈灰色、淡黄色或淡红色The fish flesh is gray, light yellow or light red	鱼肉呈暗灰色、黄色或红色The fish flesh is dark gray, yellow or red
质地Texture	鱼肉嫩滑紧致, 有弹性The fish is firmer, smooth and more elastic	鱼肉较紧致, 有弹性The fish is firm and elastic	鱼肉粗糙或松散, 弹性弱The fish is rough or loose, weak elasticity	鱼肉较硬或软烂, 无弹性The fish is hard or soft and no elasticity	鱼肉过硬或呈渣状The fish is too hard or slag-like

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表 2 不同微流水处理时间对鳙鱼肌肉主要营养成分的影响

Table 2 Effect of micro-flow water treatment time on nutrition composition in bighead carp muscle

处理时间 Time (d)	水分Moisture (g/100 g, wb)	粗蛋白Protein (g/100 g, wb)	粗脂肪Lipid (g/100 g, wb)	灰分Ash (g/100 g, wb)
0	79.75±0.23^a	17.86±0.41^a	1.37±0.02^a	1.03±0.02^c
2	79.60±0.27^ab	18.12±0.32^a	1.29±0.06^ab	1.07±0.03^bc
4	79.49±0.23^ab	17.97±0.32^a	1.22±0.05^ab	1.21±0.04^a
6	79.42±0.20^b	18.27±0.23^a	1.22±0.08^ab	1.11±0.05^b
8	79.49±0.22^ab	18.16±0.28^a	1.18±0.10^b	1.10±0.05^b
10	79.55±0.22^ab	18.08±0.26^a	0.92±0.16^c	1.24±0.07^a
注: 同一列相同右上角含有不同英文上标字母表示有显著差异(P<0.05); 下同Note: Different letters in the same column represent significant differences (P<0.05). The same applies below

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表 3 鳙鱼肌肉在不同微流水处理时间下的感官评分

Table 3 Sensory scores of bighead carp muscle under different micro-flow water treatment time

处理时间 Time (d)	气味 Odour	滋味 Taste	色泽 Colour	质地 Texture	总体得分 Total score
0	5.71± 1.11^c	5.14± 0.90^c	7.14± 0.69^bc	5.14± 0.90^c	5.61± 0.43^d
2	6.71± 0.95^b	6.43± 0.79^b	6.00± 1.00^c	5.43± 2.51^bc	6.20± 0.94^cd
4	6.86± 0.69^b	7.14± 0.90^ab	6.71± 1.38^bc	6.71± 0.95^abc	6.89± 0.42^bc
6	8.00± 1.15^a	7.86± 1.35^a	8.71± 0.76^a	7.71± 1.25^a	7.99± 1.01^a
8	7.29± 0.76^ab	7.00± 1.15^ab	7.29± 0.76^b	6.86± 1.57^abc	7.09± 0.47^b
10	7.14± 0.69^ab	7.00± 1.15^ab	7.00± 1.29^bc	7.14± 1.07^ab	7.08± 0.33^b

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表 4 不同微流水处理时间对鳙鱼肌肉游离氨基酸含量的影响

Table 4 Effect of different micro-flow water treatment time on the content of free amino acids in bighead carp muscle

游离氨基酸 Free amino acid	含量Content (mg/100 g)
游离氨基酸 Free amino acid	0	2d	4d	6d	8d	10d
天冬氨酸Asp	0.56±0.12^d	0.62±0.06^d	1.77±0.34^c	3.64±0.44^b	4.52±0.32^a	4.70±0.64^a
谷氨酸Glu	1.28±0.44^c	2.58±0.43^b	2.33±0.34^bc	2.72±0.07^b	5.06±1.34^a	4.94±0.17^a
苏氨酸Thr	7.17±0.57^b	10.68±0.73^a	10.70±0.87^a	12.10±0.56^a	6.84±1.33^b	8.34±0.99^b
丝氨酸Ser	7.42±0.74^d	10.10±0.51^c	13.36±0.84^b	16.37±0.71^a	12.96±1.02^b	12.71±2.97^b
甘氨酸Gly	111.22±3.78^c	125.91±6.06^b	143.57±9.93^a	128.31±4.73^b	131.13±5.20^b	128.41±6.91^b
丙氨酸Ala	27.74±0.83^d	34.59±1.98^c	40.90±3.00^b	50.35±2.00^a	45.54±1.56^ab	44.24±4.05^b
赖氨酸Lys	14.59±0.45^d	21.70±1.64^c	21.44±1.71^c	33.82±2.00^a	28.02±3.25^b	22.39±3.06^c
脯氨酸Pro	9.15±0.28^a	6.40±0.44^b	4.59±0.47^c	6.29±0.35^b	1.24±0.79^e	3.23±0.56^d
缬氨酸Val	7.01±0.23^a	6.90±0.36^a	6.97±0.54^a	7.84±0.24^a	6.57±2.03^a	6.86±0.61^a
蛋氨酸Met	1.72±0.05^c	2.18±0.17^b	2.28±0.28^b	2.30±0.11^b	2.39±0.30^ab	2.80±0.34^a
酪氨酸Tyr	2.54±0.31^c	3.13±0.32^bc	3.54±0.31^b	3.82±0.10^b	3.71±0.85^b	6.13±0.55^a
苯丙氨酸Phe	3.53±0.08^c	4.56±0.42^ab	4.92±0.58^ab	4.39±0.21^abc	4.06±0.55^bc	5.23±0.57^a
色氨酸Trp	0.43±0.22^c	0.66±0.14^abc	0.77±0.27a^bc	0.96±0.12^a	0.56±0.21^bc	0.92±0.13^ab
亮氨酸Leu	8.23±0.34^ab	7.71±0.53^ab	8.45±1.00^ab	9.07±0.36^a	4.68±1.32^c	7.41±0.35^b
异亮氨酸Ile	4.62±0.11^ab	4.79±0.31^a	4.70±0.39^ab	5.08±0.17^a	2.63±0.62^c	4.03±0.51^b
精氨酸Arg	2.41±0.10^c	4.61±0.33^b	4.92±0.41^b	7.14±0.40^a	0.19±0.0^7d	0.17±0.01^d
组氨酸His	157.54±10.71^a	137.70±4.82^b	122.64±8.96^bc	138.12±7.31^b	117.30±6.67^c	98.47±13.10^d
氨基酸总量TFAA	367.17±12.05^b	384.79±11.93^b	397.85±29.28^ab	432.32±18.45^a	377.41±24.93^b	360.97±31.57^b
鲜味氨基酸UMAA	1.84±1.01^d	3.21±1.63^c	4.09±2.08^c	6.36±3.20^b	9.58±4.88^a	9.64±4.84^a
甜味氨基酸SWAA	177.30±6.23^d	209.37±11.28^c	234.56±16.77^ab	247.24±10.15^a	225.73±15.11ab^c	219.32±15.76b^c
苦味氨基酸BIAA	188.03±10.59^a	172.22±4.85^ab	159.20±12.20b^c	178.72±8.81^ab	142.10±10.37^cd	132.02±15.62^d
酸味氨基SOAA	159.38±10.31^a	140.91±5.05^bc	126.74±9.33^c	144.48±6.94^ab	126.88±6.65^c	108.11±13.43^d
注: 鲜味氨基酸包括天冬氨酸和谷氨酸; 甜味氨基酸包括甘氨酸、丙氨酸、丝氨酸、苏氨酸、赖氨酸和脯氨酸; 苦味氨基酸包括蛋氨酸、缬氨酸、亮氨酸、异亮氨酸、苯丙氨酸、酪氨酸、组氨酸、精氨酸和色氨酸; 酸味氨基酸包括天冬氨酸、谷氨酸和组氨酸; “－”表示样品中未检测到该物质; 下同Note: Umami amino acids are Asp and Glu; sweetness amino acids are Gly, Ala, Ser, Thr, Lys and Pro; bitterness amino acids are Met, Val, Leu, Ile, Phe, Tyr, His, Arg and Trp; sourness amino acids are Asp, Glu and His; Different letters in the same cow represent significant differences (P<0.05), “－” represents not detected in the samples. The same applies below

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表 5 不同微流水处理时间对鳙鱼肌肉脂肪酸含量的影响

Table 5 Effect of micro-flow water treatment time on content of fatty acids in bighead carp muscle

脂肪酸Fatty acid	含量Content (mg/100 g)
脂肪酸Fatty acid	0	2d	4d	6d	8d	10d
十一碳酸C11﹕0	0.40±0.00^a	0.12±0.00^d	0.14±0.01^b	0.13±0.00^c	0.12±0.00^d	0.12±0.00^d
月桂酸C12﹕0	2.76±0.01^a	1.51±0.00^b	1.31±0.00^c	1.11±0.01^d	1.05±0.05^e	0.84±0.00^f
十三碳酸C13﹕0	1.50±0.00^a	0.85±0.02^b	0.78±0.00^c	0.56±0.00^e	0.58±0.01^d	0.40±0.00^f
肉豆蔻酸C14﹕0	28.45±0.07^a	12.88±0.05^d	13.90±0.04^b	13.83±0.01^b	13.10±0.04^c	12.78±0.04^e
十五碳酸C15﹕0	12.61±0.03^a	6.18±0.03^f	7.06±0.02^b	6.96±0.01^c	6.43±0.02^e	6.52±0.08^d
棕榈酸C16﹕0	159.87±0.91^a	132.05±0.38^b	118.74±0.05^c	100.06±1.06^e	102.33±0.45^d	97.42±0.29^f
十七碳酸C17﹕0	10.67±0.1^a	6.03±0.03^c	7.45±0.06^b	6.00±0.03^d	5.37±0.02^e	4.50±0.04^f
硬脂酸C18﹕0	66.35±0.60^a	54.44±0.12^b	43.96±0.27^c	43.98±0.07^c	43.17±0.18^d	42.91±0.05^d
花生酸C20﹕0	4.36±0.12^a	1.96±0.01^b	1.74±0.01^c	1.66±0.00^c	1.66±0.02^c	1.57±0.01^d
二十一碳酸C21﹕0	0.56±0.01^a	0.23±0.00^d	0.29±0.00^b	0.23±0.00^d	0.27±0.00^c	0.21±0.01^e
二十二碳酸C22﹕0	1.09±0.01^a	0.74±0.00^b	0.64±0.00^c	0.55±0.01^e	0.58±0.01^d	0.33±0.00^f
二十三碳酸C23﹕0	—	—	—	—	—	0.27±0.02^a
二十四碳酸C24﹕0	0.74±0.00^a	0.58±0.01^b	0.50±0.03^c	0.46±0.01^d	0.40±0.00^e	0.35±0.01^f
十五碳一烯酸C15﹕1	—	—	—	—	—	0.74±0.02^a
棕榈油酸C16﹕1	65.68±0.17^a	36.77±0.32^c	38.18±0.24^b	29.64±0.17^d	30.08±0.18^d	23.28±0.48^e
油酸C18﹕1n9c	242.79±0.27^a	227.05±0.20^b	217.53±0.53^c	194.59±5.66^d	180.17±0.85^e	179.50±0.41^e
二十碳一烯酸C20﹕1	23.75±0.16^a	19.71±0.08^b	17.05±0.15 ^c	16.12±0.07^d	13.09±0.12^e	12.91±0.09^e
芥酸C22.1n9	50.64±0.18^b	49.54±0.38^c	50.66±0.21^b	51.14±0.19^a	32.29±0.15^e	34.90±0.11^d
二十四碳一烯酸C24﹕1	2.56±0.01^a	2.06±0.00^b	2.03±0.01^c	1.69±0.01^d	1.52±0.02^f	1.54±0.01^e
亚油酸C18﹕2n6c	184.02±0.21^e	173.56±0.32^f	185.83±0.51^d	225.13±0.75^a	212.30±0.24^b	201.32±0.68^c
二十碳二烯酸C20﹕2	12.74±0.12^a	10.93±0.05^d	10.44±0.05^e	11.24±0.06^c	11.51±0.01^b	11.55±0.09^b
二十二碳二烯酸C22﹕2	0.75±0.01^b	0.52±0.01^e	0.65±0.01^c	0.77±0.02^a	0.58±0.01^d	0.45±0.01^f
α-亚麻酸C18﹕3n3	65.09±0.25^a	43.51±0.10^b	40.37±0.26^c	38.97±0.11^d	34.28±0.11^e	30.13±0.14^f
γ-亚麻酸C18﹕3n6	2.09±0.01^a	1.95±0.01^b	1.26±0.01^d	1.37±0.01^c	1.02±0.01^e	0.87±0.01^f
二十碳三烯酸C20﹕3n3	9.35±0.07^a	7.06±0.01^c	7.35±0.04^b	6.96±0.01^d	4.90±0.04^e	4.93±0.06^e
二十碳三烯酸C20﹕3n6	11.97±0.01^a	11.57±0.03^b	11.35±0.03^bc	11.01±0.06^c	11.63±0.51^ab	11.43±0.10^b
花生四烯酸(ARA)C20﹕4n6	10.11±0.11^a	7.95±0.21^b	7.43±0.07^c	6.19±0.06^d	5.99±0.03^e	5.38±0.06^f
二十碳五烯酸(EPA)C20﹕5n3	88.44±0.18^a	65.23±0.13^b	53.46±0.06^c	50.19±0.18^d	41.99±0.18^e	39.92±0.25^f
二十二碳六烯酸甲酯(DHA)C22﹕6n3	77.64±0.19^c	76.16±0.15^e	83.76±0.31^a	83.03±0.10^b	76.88±0.15^d	72.31±0.53^f
总脂肪酸TFA	1136.99±0.26^a	951.15±0.79^b	923.88±0.38^c	903.57±6.03^d	833.27±0.45^e	799.37±1.18^f
饱和脂肪酸SFA	289.35±1.38^a	217.58±0.44^b	196.50±0.32^c	175.52±1.04^d	175.05±0.43^d	168.21±0.44^e
单不饱和脂肪酸MUFA	385.43±0.21^a	335.13±0.63^b	325.46±0.46^c	293.18±5.99^d	257.14±0.85^e	252.86±0.81^e
多不饱和脂肪酸PUFA	462.21±0.96^a	398.44±0.83^d	401.91±0.29^c	434.87±0.45^b	401.08±0.71^c	378.29±0.35^e
多不饱和脂肪酸占比 Proportion of PUFA (%)	40.65±0.09^e	41.89±0.06^d	43.50±0.05^c	48.13±0.11^a	48.13±0.11^a	47.32±0.08^b

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表 6 不同微流水处理时间对鳙鱼肌肉中核苷酸及其降解产物含量的影响

Table 6 Effects of micro-flow water treatment time on the content of Nucleotides compounds in bighead carp muscle

处理时间 Time (d)	含量Content (μmol/g)
处理时间 Time (d)	ATP	ADP	AMP	GMP	IMP	HxR	Hx
0	0.52±0.11^a	0.03±0.02^ab	0.25±0.03^b	5.71±0.60^a	7.87±0.25^a	1.27±0.04^a	0.71±0.06^a
2	0.52±0.04^a	0.04±0.01^a	0.31±0.03^ab	6.14±0.23^a	7.96±0.40^a	1.28±0.07^a	0.70±0.03^a
4	0.52±0.08^ab	0.03±0.01^ab	0.31±0.06^a	5.68±0.43^a	7.99±0.29^a	1.21±0.08^a	0.71±0.06^a
6	0.49±0.05^abc	0.04±0.01^a	0.32±0.04^a	5.77±0.42^a	7.74±1.05^a	1.22±0.04^a	0.71±0.11^a
8	0.42±0.02^bc	0.03±0.01^ab	0.27±0.03^ab	5.60±0.37^a	7.80±0.26^a	0.86±0.07^b	0.65±0.02^a
10	0.41±0.03^c	0.02±0.01^b	0.31±0.01^ab	5.36±0.75^a	7.79±0.22^a	0.89±0.05^b	0.69±0.02^a

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表 7 滋味物质与电子舌响应值相关性分析

Table 7 Correlation analysis between the content of taste compounds and electronic tongue response value of bighead carp muscle

滋味物质 Taste compound	电子舌探头Electronic tongue probe
滋味物质 Taste compound	AHS (酸味)	CTS (咸味)	NMS (鲜味)	ANS (甜味)	SCS (苦味)
Hx	0.110	0.121	–0.060	–0.142	0.083
HxR	0.718**	0.719**	–0.090	–0.562**	0.460*
AMP	–0.095	–0.173	0.380	0.255	0.117
IMP	0.396	0.357	0.098	0.408*	0.173
GMP	0.385	0.291	0.028	–0.246	0.178
鲜味氨基酸UMAA	–0.861**	–0.700**	0.668**	0.877**	–0.580*
甜味氨基酸SWAA	–0.195	–0.693**	0.794**	0.484*	–0.022
苦味氨基酸BIAA	0.757**	0.563*	–0.511*	–0.715**	0.652**
酸味氨基酸SOAA	0.720**	0.686**	–0.570*	–0.723**	0.697**
饱和脂肪酸SFA	0.599**	0.830**	–0.827**	–0.776**	0.406
单不饱和脂肪酸MUFA	0.808**	0.759**	–0.727**	–0.869**	0.556*
多不饱和脂肪酸PUFA	0.580*	0.606**	–0.504*	–0.552*	0.594**
甜菜碱Betaine	–0.563*	–0.834**	0.825**	0.782**	–0.346
注: “”在 0.05 级别(双尾), 相关性显著; “”在 0.01 级别(双尾), 相关性显著Note:“”represents significant differences (P<0.05), “**”represents significant differences (P<0.01)

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短时微流水处理对池塘养殖鳙鱼肌肉滋味品质的影响

作者简介: 高琴(1995—), 女, 硕士; 主要研究方向水产品加工与贮藏。E-mail: 935028176@qq.com

通信作者: 熊善柏(1963—), 教授; E-mail: xiongsb@mail.hzau.edu.cn

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THE EFFECT OF SHORT-TERM MICRO-FLOW WATER TREATMENT ON THE MUSCLE TASTE QUALITY OF BIGHEAD CARP CULTURED IN PONDS

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作者简介:
高琴(1995—), 女, 硕士; 主要研究方向水产品加工与贮藏。E-mail: 935028176@qq.com

通信作者:
熊善柏(1963—), 教授; E-mail: xiongsb@mail.hzau.edu.cn