| 几种添加剂对冷冻水产品持水性的影响 |
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| 引用本文： | 郝淑贤,李来好,杨贤庆,刁石强,陈培基,石红,周婉君.几种添加剂对冷冻水产品持水性的影响[J].制冷,2004,23(4):11-14. |
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| 作者姓名： | 郝淑贤 李来好 杨贤庆 刁石强 陈培基 石红 周婉君 |
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| 作者单位： | 中国水产科学研究院,南海水产研究所,广州,510300 |
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| 基金项目： | 广东省重大科技兴渔项目，农业结构调整重大技术研究专项基金 |
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| 摘 要： | 在冷冻前将新鲜鱼片和虾仁用不同浓度的持水剂浸渍处理,再进行冻藏,测定解冻后二者的持水情况.结果表明磷酸盐对于提高水产品的持水力效果优于NaCl.在确定的混和盐配比下,鱼片和虾仁的最佳浸渍浓度分别为1.6%和1.2%,浸渍时间为20min,持水性分别提高2.28%和3.08%.
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| 关 键 词： | 持水性 磷酸盐 鱼片 虾仁 |
| 文章编号： | ISSN1005-9180(2004)04-0011-04 |
| 修稿时间： | 2004年7月10日 |
Effect of additives on Water-holding capacity of frozen fishery products |
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| HAO Shu-xian,LI Lai-hao,YANG Xian-qin,DIAO Shi-qian,CHENG Pei-ji,SHI Hong,ZHOU Wan-jun.Effect of additives on Water-holding capacity of frozen fishery products[J].Refrigeration,2004,23(4):11-14. |
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| Authors: | HAO Shu-xian LI Lai-hao YANG Xian-qin DIAO Shi-qian CHENG Pei-ji SHI Hong ZHOU Wan-jun |
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| Abstract: | Water-holding capacity of frozen fish fillets and shrimp meat are determined after thaw,which are dipped in solution with different proportional water retaining agents,it is revealed that phosphate improves water-holding capacity of fishery products clearly,which is superior to that of NaCl.The best concentration of additive mixture for fillets and shrimp meat is 16%,12% respectively,and immersing time is about 20min,which improves water-holding capacity of fillets and shrimp by 228%,308% respectively. |
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| Keywords: | Water holding capacity Phosphate Fillet Shrimp |
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