| 不同添加物对复合鱼肉丸质量的影响 |
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| 引用本文： | 唐道邦,张友胜,温靖.不同添加物对复合鱼肉丸质量的影响[J].肉类工业,2006(11):37-39. |
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| 作者姓名： | 唐道邦 张友胜 温靖 |
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| 作者单位： | 1. 广东省农业科学院蚕业与农产品加工研究所
2. 广东省农产品加工公共实验室,广州,510610 |
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| 摘 要： | 从大豆分离蛋白、变性淀粉、卡拉胶等不同添加物对复合鱼肉丸质量的影响进行了分析试验,确定了复合鱼肉丸各项技术参数,当大豆分离蛋白、变性淀粉、卡拉胶分别为0.9%、3.0%、0.36%时生产的产品质量最佳。
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| 关 键 词： | 鱼肉丸 大豆分离蛋白 变性淀粉 卡拉胶 质量 |
| 收稿时间： | 2006-06-07 |
| 修稿时间： | 2006年6月7日 |
Influence on the quality of mixed fish shot by different supplements |
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| TANG Dao-bang,ZHANG You-sheng,WEN Jing.Influence on the quality of mixed fish shot by different supplements[J].Meat Industry,2006(11):37-39. |
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| Authors: | TANG Dao-bang ZHANG You-sheng WEN Jing |
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| Affiliation: | TANG Dao-bang ZHANG You-sheng WEN Jing |
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| Abstract: | The influence of different supplements such as soybean protein isolated,modified starch and carrageenan on the quality of mixed fish shot was analyzed in this paper.The technological parameters produced the mixed fish shot were determined.When the proportion of soybean protein isolated,modified starch and carrageenan was 0.9%:3.0%:0.36%,the quality of mixed fish shot was best. |
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| Keywords: | mixed fish shot soybean protein isolated modified starch carrageen quality |
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