摘要
在冷冻前将新鲜鱼片和虾仁用不同浓度的持水剂浸渍处理 ,再进行冻藏 ,测定解冻后二者的持水情况。结果表明磷酸盐对于提高水产品的持水力效果优于NaCl。在确定的混和盐配比下 ,鱼片和虾仁的最佳浸渍浓度分别为 1 6 %和 1 2 % ,浸渍时间为 2 0min ,持水性分别提高 2 2 8%和 3 0 8%。
Water-holding capacity of frozen fish fillets and shrimp meat are determined after thaw,which are dipped in solution with different proportional water retaining agents,it is revealed that phosphate improves water-holding capacity of fishery products clearly,which is superior to that of NaCl.The best concentration of additive mixture for fillets and shrimp meat is 16%,12% respectively,and immersing time is about 20min,which improves water-holding capacity of fillets and shrimp by 228%,308% respectively.
出处
《制冷》
2004年第4期11-14,共4页
Refrigeration
基金
广东省重大科技兴海项目 (A2 0 0 0 99H0 1)
农业结构调整重大技术研究专项 (2 0 0 3 -0 8-0 3A)
