摘要
鱼糜中添加山药,不仅可以丰富制品的营养,降低生产成本,还可以替代淀粉增强鱼糜制品的凝胶强度。对不同山药添加量的鲢鱼鱼糜制品凝胶强度、白度、折叠性、持水性进行实验,结果表明:用山药代替马铃薯淀粉,其添加量为15%～20%时有利于制品品质的改善;山药鲢鱼鱼糜中添加2%～4%的马铃薯淀粉其品质得到进一步提高,其中2%马铃薯淀粉与15%山药或4%马铃薯淀粉与10%山药配合使用效果最好。
The addition of yam in fish meat paste not only can provide plenty of nutrition and but also decrease the cost of production. Moreover, yam can also improve the gel strength of fish meat paste as a substitute for starch. Effect of yam addition amount on gel strength, whiteness, folding capability and water-hold capacity of chub meat paste was investigated. Results indicated that 15%-20% yam addition to replace potato starch improved the quality of products; whereas, 2%-4% of potato starch addition in yam-chub meat paste exhibited a further improvement on product quality. Therefore, the optimal combinato-rial formula was 2% starch and 15% yam or 4% starch and 10% yam, could offer the best quality of yam-chub meat paste.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第23期143-146,共4页
Food Science
基金
淮安市科技局资助项目(HAG08057)
关键词
山药
鲢鱼鱼糜
凝胶强度
白度
持水性
yam addition amount
chub meat paste
gel strength
whiteness
water-hold capacity
