摘要
几种淡水鱼（白鲢[Hypophthalmichthysmolitrix]）、鳙（胖头鱼）[Aristichthysnobilis]、草鱼[Ctenopharyngodonidellus]鱼糜特性的研究主要包括各鱼种的生物学特性测量、一般营养成分分析、诸条件（不同漂洗液、不同加热温度与不同淀粉添加量）对鱼糜凝胶性能的影响，并根据鱼糜凝胶化指数与凝胶劣化指数判定鳙属于难suwari与极易modori类型（鱼种），白鲢属于难suwari与易modori类型及草鱼属于suwari与modori皆难类型鱼种。
The study aims at evaluation of the biochemical characteristics of three carpspecies of frest water fishincluding silver carp bighead carp,and grass carp,determination of their general nutrition composition and analysis ofthe effect on surimi properties under different conditions (such as the different bleaching solutions, heatingtemperature,and the different amount of starch used).According to the surimi suwari index and gel modori inedx andgel modori index from above experiments a conclusion is obtained that bighead carp is hard to form suwari andextremely prone to modori,that silver carp is different to form suwari and easy to be modori,while grass carp isdifficult to form both suwari and modori.
出处
《食品科学》
EI
CAS
CSCD
北大核心
1999年第9期15-19,共5页
Food Science
基金
浙江省自然科学基金!95-395700
关键词
白鲢
鳙(花鲢)
草鱼
鱼糜
凝胶
特性
Silver carp
Bighead carp
Grass carp
Minced meat
Characteristic Gel strength
