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| Studies on Ready-to-eat Food derived from Red Swamp Crayfish |
| Jiang Xin;He Jin-feng;Wang Xi-chang |
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Abstract The processing technique of ready-to-eat foodand the control of water activity (Aw) which isa main hurdle factor were studied. With the redswamp crayfish as the material and PET/AT/PPpackage resistant to high-temperature. The re-search aimed to develop a ready-to-eat foodderived from red swamp crayfish which could bestoredw ithoutr efrigerationc onditions.T het echniquecould eliminate the negative effect on productsmadeb yh igh-temperatures terilization.
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| [1] |
WANG Yawen, JIA Xiaolei, HE Jiaxin, LIU Yuling, PAN Jinfeng, DONG Xiuping, HAN Ge, WANG Huihui, WANG Mingwei, LI Shengjie. Simultaneous and Rapid Measurement of Moisture and Fat Contents in Chilled Pork Based on Hyperspectral Imaging Technology[J]. Meat Research, 2026, 40(5): 65-72. |
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2006, Vol. 20 
