摘要
鱼糜制品的凝胶强度是评价鱼糜制品质量的重要指标。在鱼糜制品生产过程中产生的凝胶劣化现象是制约水产品深加工的瓶颈难题之一。因此,如何提高鱼糜凝胶强度、增强鱼糜制品的弹性,从而改善鱼糜制品的品质成为大家关注的焦点。研究了淀粉、蛋清、大豆蛋白等辅料对鱼糜制品凝胶特性的影响,并确定了它们在鱼糜制品中的最适添加量为淀粉为17%,蛋清为7%,大豆蛋白为2%。
The gel strength was an important index of quality of trash fish surimi products.Modori phenomenon in the processing of fish surimi was the bottleneck of deep processing of aquatic food product,so it became the focus that how to increase its gel strength and improve the surimi products＇ quality.The effects of subsidiary materials such as starch,egg white and soy protein were studied.The results showed that the optimum additions were starch 17%,egg white 7%,soy protein 2%.
出处
《食品工业》
CAS
北大核心
2011年第11期87-90,共4页
The Food Industry
基金
浙江省新苗计划项目:浙江省大学生科技创新项目资助
温州市科学技术项目:温州市科技专项农业项目资助
编号:S20090049
关键词
鱼糜制品
凝胶强度
正交试验
surimi products
gel strength
orthogonal experiment
