摘要
[目的]采用淡水鱼镜鲤(俗称“三道鳞”)为原料制作鱼丸,确定几种食品辅料在镜鲤鱼丸中的适宜用量。[方法]以淀粉、卡拉胶、鸡蛋清、食盐的添加量为4个因素,设计正交试验制作镜鲤鱼丸。通过持水性测定确定了镜鲤鱼丸的适宜配方。[结果]4种食品辅料对鱼丸持水性的影响程度从大到小分别是淀粉、鸡蛋清、卡拉胶、食盐。[结论]几种食品辅料在镜鲤鱼丸中的适宜用量为淀粉10%、卡拉胶1.0%、鸡蛋清10%、食盐2.0%。
[Objective]Freshwater fish,Mirror Carp was selected to make fish meat ball and to determine the optimal formula of several food ingredients.[Method]Starch,carrageenan,egg white and salt were selected as the main factors to conduct multifactor experimental design.The optimal formula of fish meat ball was determined by water-holding capacity.[Result]The effects of the four food ingredients on water-holding capacity were starch,egg white,carrageenan,salt.[Conclusion]The optimal formula of several food ingredients were 10%of starch,1.0%of carrageenan,10%of egg white and 2.0%of salt.
作者
宋永
李纪兆
刘程
陈柳茜
刘丹
SONG Yong;LI Ji-zhao;LIU Cheng(Engineering Research Center of Agricultural Microbiology Technology,Ministry of Education,Heilongjiang University,Harbin,Heilongjiang 150500;Department of Food Science and Engineering,College of Life Sciences,Heilongjiang University,Harbin,Heilongjiang 150080)
出处
《安徽农业科学》
CAS
2019年第21期175-176,197,共3页
Journal of Anhui Agricultural Sciences
关键词
镜鲤
鱼丸
食品辅料
持水性
Mirror carp
Fish meat ball
Food ingredients
Water-holding capacity
