The keeping quality and storage life of three freshwater fish productssuch as fish stick, fish ball and croquette were determined by sensory evaluation andchemical analyses at various temperatures.

• 本文采用以食品风味、色泽、口感为主的感官和化学检定方法对欧式鱼排、鱼圆和口乐开3种淡水鱼冷冻制品,在不同保藏温度下的质量变化和保藏期限进行了测定。