用食盐与食物纤维混合料保藏鲜鱼为保持鱼的鲜度，一般采用冷冻、冷藏或盐渍法。这些方法各有缺点，冰冻法不宜长期贮藏，否则易引起蛋白质变性、肉质硬化，解冻后鲜味降低；盐渍法使食盐渗透到鱼体内，咸味过重。而用食盐与食物纤维混合在一起作保藏鲜鱼的材料，既能抑制... Preservation of fresh fish with a mixture of salt and dietary fiber To maintain the freshness of fish, freezing, freezing or salting methods are generally used. These methods have their own shortcomings, the frozen method should not be long-term storage, otherwise easy to cause protein denaturation, meat hardening, thawing reduced flavor; salting method so that the salt penetrates into the fish body, salty overweight. And with salt and food fiber for preservation of fresh fish materials, both inhibit ...