摘要
研究了三聚磷酸钠、卡拉胶和海藻酸钠对鲩鱼鱼糜凝胶性质的影响,结果表明:三聚磷酸钠和海藻酸钠对鲩鱼鱼糜凝胶的性质没有明显的改善作用,卡拉胶能增加鱼糜凝胶的强度和硬度,但降低了凝胶的弹性。海藻酸钠和乳酸钙共同使用能明显增加鱼糜凝胶的强度、硬度和弹性。
Effects of sodium tripolyphosphate, carrageenan, and sodium alginate on gel properties of grass carp surimi were studied, and the results showed that sodium tripolyphosphate and sodium alginate had no positive effects on gel texture properties, while carrageenan increased gel hardness and strength, but reduced gel elasticity significantly. The surimi gel hardness, strength and elasticity were significantly increased when added sodium alginate along with calcium lactate.
出处
《肉类工业》
2012年第12期26-29,共4页
Meat Industry
关键词
鱼糜
鲩鱼
三聚磷酸钠
卡拉胶
海藻酸钠
surimi
grass carp
sodium tripolyphosphate
earrageenan
sodium alginate
