摘要
主要研究淡水AA,淡水AAA,海水AA,海水AAA,SA 5种不同鱼糜对鱼滑加工品质的影响,在相同的加工工艺条件下,分别测定了5种鱼糜制得的生馅黏度,对鱼滑质构进行测定分析和感官评定。结果表明,淡水AAA是制作鱼滑最佳鱼糜,其白度最高为56.1%,黏度中等为1 600 m Pa·s,由此鱼糜制作出的鱼滑,弹性、硬度和咀嚼性适中,分别为5.51 mm,30.04 N,127.7 m J,同时,感官评分最高,为89.0。
The aim of this paper mainly studied the effect of five different surimi＇s processing quality in fish slide. Under the same processing conditions. The raw filling viscosity of five types surimi and the fish slides＇ texture were determined and analyzed,and also we had the a sensory evaluation.The experimental results demonstrated that the best surimi that was made of fish slide was AAA freshwater fish surimi,its whiteness was the highest 56.1 %,Viscosity was moderate 1 600 m Pa·s,the fish slide which was made of by this surimi had the moderate springiness,hardness and chewiness. They were 5.51 mm,30.04 N,127.7 m J. Also the results of sensory value was highest 89.0.
出处
《食品研究与开发》
CAS
北大核心
2015年第18期35-38,共4页
Food Research and Development
关键词
冷冻鱼糜
鱼滑
加工品质
质构
黏度
frozen surimi
fish slide
processing quality
texture
viscosity
