動物蛋白替代花鱸飼料中的魚粉-文庫吧在線文庫
【正文】 Many factors such as culturing system, husbandry, fish species would affect the trial conclusions, besides, the quality and quantity of the FM used in the control are the most important! Materials amp。 sensory assessment D: vertical lines D Effects of different level of APB on drop loss and pH values of fish fillets Figure 3 Texture curve and calculations for texture parameters Rafael Gines, et al. Food Quality and Preference 15 (2021) 177–185. Effects of different level of APB on the textural characters of cooked JSB’s fillets h ar d n e s sa aab ab abb0300600900P F M L F M A P B 2 0 A P B 4 0 A P B 6 0 A P B 8 0c h e wi n e s sab a bc a b c cab0500100015002021PF M L F M APB 2 0 APB 4 0 APB 6 0 APB 8 0Effects of different level of APB on the textural characters of cooked JSB’s fillets s p r i n g i n e s sab a abababb0 . 5 50 . 6 00 . 6 50 . 7 0P F M L F M A P B 2 0 A P B 4 0 A P B 6 0 A P B 8 0A d h e s iv e n e s saaab ababb0 . 0 03 . 0 06 . 0 09 . 0 0PF M L F M A PB 2 0 A PB 4 0 A PB 6 0 A PB 8 0Effects of different level of APB on the textural characters of cooked JSB’s fillets r e s i l i e n c eab aba ababb0 . 0 00 . 0 40 . 0 80 . 1 2PF M L F M APB 2 0 APB 4 0 APB 6 0 APB 8 0c o h e s i v e n e s sb ab ab ab aba0 .0 01 .5 03 .0 04 .5 0P F M L F M A P B 2 0 A P B 4 0 A P B 6 0 A P B 8 0Effects of experimental diets on texture profiles of cooked seabass 0246810PFM LFM APB
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