| 猪肉添加量对鱼糜凝胶制品品质的影响 |
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| 引用本文： | 王卫芳,李丹丹,熊善柏,洪艳平.猪肉添加量对鱼糜凝胶制品品质的影响[J].食品科学,2006,27(12):531-534. |
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| 作者姓名： | 王卫芳 李丹丹 熊善柏 洪艳平 |
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| 作者单位： | 华中农业大学食品科学技术学院； |
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| 基金项目： | 武汉市农产品加工技术及产业化重大专项（2002200513205） |
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| 摘 要： | 本文研究了猪瘦肉、猪肥膘添加量对鱼糜制品凝胶强度、持水性、色度、感官品质的影响。实验结果表明,添加30%的猪瘦肉和6%的猪肥膘,产品的凝胶特性和持水性较好,感官品质适宜。鱼糜制品中添加猪肉可以使产品具有鲜香味,可掩盖鱼糜制品的腥味。
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| 关 键 词： | 猪瘦肉 猪肥膘 鱼糜制品 凝胶强度 持水性 |
| 文章编号： | 1002-6630（2006）12-0531-04 |
| 收稿时间： | 2005-10-31 |
| 修稿时间： | 2005-10-31 |
Effects of Proportion of Pig Lean Meat and Fat on Quality of Surimi-based Product |
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| WANG Wei-fang,LI Dan-dan,XIONG Shan-bai,HONG Yan-ping.Effects of Proportion of Pig Lean Meat and Fat on Quality of Surimi-based Product[J].Food Science,2006,27(12):531-534. |
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| Authors: | WANG Wei-fang LI Dan-dan XIONG Shan-bai HONG Yan-ping |
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| Affiliation: | College of Food Science and Technology, Huazhong Agricultural Univesity, Wuhan 430070, China |
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| Abstract: | Effects of proportion of pig lean meat and fat on gel strength, water holding capacity, color, and sensory quality of surimi-based food were studied. Gel strength and water holding capacity of the frozen product can be improved by adding lean meat. The fishy smell of the product was lessened and the fragrance was strengthened by adding pig fat. The optimum proportion of lean meat and fat added is 30% and 6%, respectively. |
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| Keywords: | pig lean meat pig fat surimi-based product gel strength water holding capacity |
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