查询词典 milkfish

To sum up, the shelf life of juvenile milkfish in 15 cm length would be about one week at 4°C and 6 months at -20°C.

由以上结果显示五寸虱目鱼以4℃冷藏1周或－20℃冻藏6个月，仍具有良好商品价值。

The results indicated that washing step could result in about 60% decrease of purine substances of milkfish during processing. The main released purine substances were inosine monophosphate and inosine.

结果显示，制程中的水洗步骤可以减少虱目鱼的嘌呤含量约达60%，其主要流失的嘌呤物质为肌苷酸和肌苷。

You could also raise tilapia , catfish, grouper, milkfish, eal eel or other kinds, depending on where you live.

根据你居住的地方，你也可以养罗非鱼、鲶鱼、鲈鱼、遮目鱼、鳗鱼或其他种类的鱼。

The major reducing effect was observed in the first 10min during 30min washing. No further change was found after washing for 20 or 30min. However, the gel strength of milkfish surimi based product increased with increasing washing time.

在30分钟的水洗过程中，最主要的减少效应发生在前10分钟，水洗20和30分钟均无明显的变化，然而，虱目鱼炼制品的胶强度则随著水洗时间的延长而增强。

Instability of milkfish price often occurs in Taiwan, due to the factors of the seasonal production , the changes in market demand and supply, and the efficiency of market information transmission between fish markets .

计画摘要受到生产季节性、市场供需变化及市场间交易资讯传递效率的影响，台湾虱目鱼市场价格普遍呈现不稳定性。

Fish that are seldom seen, such as grouper and milkfish, have almost become the primary catch at fish markets in Taitung recently.

石斑、虱目鱼等等少见的鱼，前些日子几乎成为了台东渔市场的主要渔获。

There were no significant changes in pH value and VBN content, while K value and TBARS value increased significantly during the 8-day storage at 4°C. It revealed that K value and TBARS value are proper parameter to evaluate the quality changes of juvenile milkfish as storing at 4°C.

原料鱼肉在4℃贮藏8天的期间，pH值及VBN含量的变化不明显，但K值及TBARS值皆随著贮藏期间延长而上升，显示K值及TBARS值适合用来判断其原料在冷藏时之品质。

The total purine content in milkfish surimi based product decreased as the washing times increased. The best gel strength was obtained for washing twice.

随著水洗次数的增加，虱目鱼炼制品的总嘌呤含量逐次减少，但是水洗两次的炼制品胶强度较水洗一次或三次者为佳。

The moisture, along with the Aw and pH value contents of products, increased with the increase of liquid egg white. The crude fat, ash, and TBA value contents of products increased with the increase of milkfish surimi. According to the results of sensory panel test, the products, which tasted chewy, had good texture and flavor.

其品质性状有随著液体蛋白量的增加，其制品的水分、水活性及pH值有随之增加趋势；而粗脂肪、灰分含量及TBA值，均随虱目鱼鱼浆添加量的增加而增加。

The flesh in juvenile milkfish was about 52.9% to the whole body weight and contains almost the same amount of moisture and protein in dorsal and belly portion, which was 75 and 21% respectively. Belly flesh contained 4.2% lipid, which was higher than 2.0% in dorsal flesh. Dorsal flesh contained more ash than belly, which was 1.5 and 1.3% respectively.

五寸虱目鱼的净肉量占全鱼重的52.9%；其一般组成分中，水分与粗蛋白质之含量分别约为75及21%，背侧肉及腹侧肉的含量相近；腹侧肉的粗脂肪含量为4.2%略高於背侧肉之2.0%；背侧肉的粗灰分含量略高於腹侧肉，分别为1.5及1.3%。

This one mode pays close attention to network credence foundation of the businessman very much.

这一模式非常关注商人的网络信用基础。

Cell morphology of bacterial ghost of Pasteurella multocida was observed by scanning electron microscopy and inactivation ratio was estimated by CFU analysi.

扫描电镜观察多杀性巴氏杆菌细菌幽灵和菌落形成单位评价遗传灭活率。