| 鲣鱼脱酸技术研究 |
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| 引用本文： | 李淑芳,邓尚贵,唐艳,黄薇,梁锐.鲣鱼脱酸技术研究[J].食品工业,2012(5):26-28. |
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| 作者姓名： | 李淑芳 邓尚贵 唐艳 黄薇 梁锐 |
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| 作者单位： | 浙江海洋学院食品与药学学院 |
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| 摘 要： | 以多聚磷酸盐为脱酸材料,对鲣鱼进行脱酸处理。通过单因素试验及正交试验得到的最佳脱酸条件为:多聚磷酸盐质量浓度3%、温度10℃、浸泡时间4 h。此条件下,经脱酸处理的鱼肉pH 6.3,基本无酸味。
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| 关 键 词： | 鲣鱼 多聚磷酸盐 脱酸 |
The Deacidification Technique Research of Katsuwonus pelamis |
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| Li Shu-fang,Deng Shang-gui,Tang Yan,Huang Wei,Liang Rui.The Deacidification Technique Research of Katsuwonus pelamis[J].The Food Industry,2012(5):26-28. |
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| Authors: | Li Shu-fang Deng Shang-gui Tang Yan Huang Wei Liang Rui |
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| Affiliation: | Food and Pharmacy School,Zhejiang Ocean University(Zhoushan 316000) |
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| Abstract: | Katsuwonus pelamis was deacidified with polyphosphate,and then determined the best conditions for deacidification through the single factor and orthogonal experiments.The optimum parameters are as follows: polyphosphate concentration of 3%,temperature of 10 ℃,soak time of 4 h.The pH value of Katsuwonus pelamis was 6.3 with almost no sour after dealing. |
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| Keywords: | Katsuwonus pelamis polyphosphate deacidification |
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