Advances in effects of broad bean on crispness in fish

FENG Jing; LIN Wan-ling; LI Lai-hao; YANG Xian-qing; WANG Jin-xu; HUANG Hui; HU Xiao; HAO Shu-xian; WU Yan-yan

doi:10.13386/j.issn1002-0306.2016.14.070

FENG Jing, LIN Wan-ling, LI Lai-hao, YANG Xian-qing, WANG Jin-xu, HUANG Hui, HU Xiao, HAO Shu-xian, WU Yan-yan. Advances in effects of broad bean on crispness in fish[J]. Science and Technology of Food Industry, 2016, (14): 395-399. DOI: 10.13386/j.issn1002-0306.2016.14.070

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Advances in effects of broad bean on crispness in fish

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As people have demands to the mouthfeel of fish increasingly,people's attention is increasingly on the improvement of fish meat. Fish have been raised by broad bean,whose characteristics include tightened and crisped fresh quality,delicious taste. The paper summarized effects of broad bean on growth property,nutrient content,muscle quality,physiological and biochemical index and digestive enzyme during fish crisping process in order to supply some references of exploring the mechanism of fish brittleness and improving of fish quality.

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Science and Technology of Food Industry

Advances in effects of broad bean on crispness in fish

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