Art

J-GLOBAL ID：201702270476090339   Reference number：17A0169624

Effect of ultra-high pressure treatment on shucking and meat properties of red swamp crayfish

超高圧処理によるザリガニの脱皮およびエビの性質への影響に関する研究【JST・京大機械翻訳】

Author (10)： Wang Lan (Institute of Agricultural Products Processing,Ningbo Academy of Agricultural Sciences) ,  He Jianjun (Institute of Agricultural Products Processing and Nuclear-agricultural Technology,Hubei Academy of Agricultural Sciences,Farm Products Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology) ,  Jia Xiwu (Institute of Agricultural Products Processing and Nuclear-agricultural Technology,Hubei Academy of Agricultural Sciences,Farm Products Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology) ,  Yu Jingfen (Institute of Agricultural Products Processing,Ningbo Academy of Agricultural Sciences) ,  Cui Yan (Institute of Agricultural Products Processing,Ningbo Academy of Agricultural Sciences) ,  Wu Wenjin (Institute of Agricultural Products Processing and Nuclear-agricultural Technology,Hubei Academy of Agricultural Sciences,Farm Products Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology) ,  Li Xin (Institute of Agricultural Products Processing and Nuclear-agricultural Technology,Hubei Academy of Agricultural Sciences,Farm Products Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology) ,  Ding Anzi (Institute of Agricultural Products Processing and Nuclear-agricultural Technology,Hubei Academy of Agricultural Sciences,Farm Products Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology) ,  Xiong Guangquan (Institute of Agricultural Products Processing and Nuclear-agricultural Technology,Hubei Academy of Agricultural Sciences,Farm Products Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology) ,  Ling Jiangang (Institute of Agricultural Products Processing,Ningbo Academy of Agricultural Sciences)
Material： Shipin Gongye Keji  (Science and Technology of Food Industry)
Volume： 37  Issue： 14  Page： 138-141,147  Publication year： 2016 
JST Material Number： C2152A  ISSN： 1002-0306  Document type： Article
Article type： 原著論文  Country of issue： China (CHN)  Language： CHINESE (ZH)

Abstract/Point： In order to improve the shucki...

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Thesaurus term： *very high pressure ,  quality ,  retention time ,  pretreatment ,  hardness ,  *Astacura ,  completeness ,  elasticity(mechanical property) ,  *ecdysis ,  optimum condition

Author keywords (4)： ultra-high pressure treatment ,  red swamp crayfish ,  shucking ,  crayfish meat properties

JST classification (1)： Animal aquatic foods  (FJ13020C)

Terms in the title (6)： 高圧処理 ,  ザリガニ ,  脱皮 ,  エビ ,  性質 ,  研究