| 斑点叉尾鮰鱼丸弹性的研究 |
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| 引用本文： | 叶红,龙玉平,黄琴,唐桂仙,吴虹,余姣,顾仁勇.斑点叉尾鮰鱼丸弹性的研究[J].肉类工业,2012(1):36-39. |
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| 作者姓名： | 叶红 龙玉平 黄琴 唐桂仙 吴虹 余姣 顾仁勇 |
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| 作者单位： | 吉首大学化学化工学院 |
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| 基金项目： | 湖南省2010年大学生研究性学习和创新性实验计划项目(湘教通[2010]244号-229) |
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| 摘 要： | 通过添加魔芋精粉、马铃薯淀粉及蛋清三种辅料以提高斑点叉尾鮰鱼丸弹性及感官品质。采用单因素实验分别考察了三种辅料添加量与鱼丸弹性及感官品质的关系,再采用正交实验确定三种配料的最佳配比。结果表明:魔芋精粉2.5%、马铃薯淀粉7.5%和蛋清4.5%添加到鱼丸中,鱼丸弹性及感官综合品质最佳。
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| 关 键 词： | 斑点叉尾鮰鱼丸 弹性 魔芋精粉 马铃薯淀粉 蛋清 |
Research on elasticity of ictalurus punetaus fish balls |
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| Affiliation: | YE Hong LONG Yu-ping HUANG Qin et al. |
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| Abstract: | Konjak powder,potato starch and egg white were added to improve the elasticity and sensory quality of ictalurus punetaus fish balls.Three kinds of ingredients addition on relation of the fish-balls elasticity and sensory quality were investigated respectively by using single-factor experiment,and the orthogonal experiment was used to determine the optimum formulation of the three kinds of ingredients.The results showed that when konjak powder 2.5%,potato starch 7.5% and egg white 4.5% were added into fish balls,the elasticity and sensory quality could achieve the best. |
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| Keywords: | ictalurus punetaus fish balls elasticity konjak powder potato starch egg white |
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