|
|||||
|
|
| 鲢鱼鱼糜蛋白质凝胶特性的研究 | |
| 引用本文： | 罗永康,沈慧星,潘道东,王全宇. 鲢鱼鱼糜蛋白质凝胶特性的研究[J]. 食品与发酵工业, 2002, 28(1): 23-26 |
| 作者姓名： | 罗永康 沈慧星 潘道东 王全宇 |
| 作者单位： | 1. 中国农业大学食品学院,北京,100083 2. 南京师范大学,南京,210097 3. 北京银河奶业技术开发公司,北京,100029 |
| 摘 要： | 研究了鲢鱼鱼糜在不同的加热条件下 ,其凝胶的色泽、强度及显微结构的变化。结果表明 ,鲢鱼鱼糜在 60℃时达到较理想的色泽 (白色 ) ,较佳的凝胶条件为 ,先经过 3 5～ 40℃、60min的凝胶化 ,再经过 85℃、3 0min加热。在 5 0℃加热时 ,出现凝胶劣化现象 |
| 关 键 词： | 鲢鱼鱼糜 凝胶特性 凝胶显微结构 |
| 修稿时间： | 2001-09-19 |
Studies on the Gel Properties of Silver Carp (Hypophthalmichthys molitrix) Surimi |
|
| Luo Yongkang Shen Huixing Pan Daodong Wang Quanyu. Studies on the Gel Properties of Silver Carp (Hypophthalmichthys molitrix) Surimi[J]. Food and Fermentation Industries, 2002, 28(1): 23-26 | |
| Authors: | Luo Yongkang Shen Huixing Pan Daodong Wang Quanyu |
| Affiliation: | Luo Yongkang 1 Shen Huixing 1 Pan Daodong 2 Wang Quanyu 3 1 |
| Abstract: | The gel colour, strength and micrustructure of surimi made from silver carp was determined and compared for different incubation temperature and time. The better setting conditions of silver carp surimi firstly was 35 ～ 40℃ for 60?min, then 85℃ for 30?min incubation. The modori phenomenon of silver carp surimi was happened at 50℃for 60 ?min incubation. |
| Keywords: | silver carp surimi gel properties gel micrustructure |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |