摘要
将低酰基清型结冷胶应用于以斑点叉尾鮰鱼碎肉为原料制作鱼砖产品的工艺中,通过白度值、鱼卷煮制时间及产品感官评定综合比较,结果表明:添加0.1%结冷胶,低速搅拌5min后,高速搅拌10min,控制温度10℃以下为最优工艺。成品切卷1.6mm厚度,久煮不散,可达12m in以上,白度值(蓝光白度)为43.2,成品评定结果为93.4。
The low acyl and clear type gellan gum was used into process of fish-bricks made by catfish minced meat.Through the comprehensive assessment of whiteness value test,fish roll cooking time measurement and sensory evaluation,the results showed the best processing technology as follows： 0.1% gellan gum,5min of low-speed stirring and then 10min of high-speed stirring,temperature controlled below 10℃.The evaluation result of final products was 93.4,with the whiteness value（Blu-ray brightness） as 43.2 and thickness of 1.6mm which made the products boiling endurable more than 12 min.
出处
《肉类工业》
2011年第4期33-35,共3页
Meat Industry
关键词
结冷胶
鱼碎肉
鱼砖
工艺
gellan gum
fish minced meat
fish-bricks
processing
