| 不同辅料对鱼糜制品品质的影响研究 |
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| 引用本文： | 陈晓平,何姣,李燕,郑晓杰.不同辅料对鱼糜制品品质的影响研究[J].食品工业,2011(11). |
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| 作者姓名： | 陈晓平 何姣 李燕 郑晓杰 |
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| 作者单位： | 温州科技职业学院(温州市农科院); |
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| 基金项目： | 浙江省新苗计划项目:浙江省大学生科技创新项目资助; 温州市科学技术项目:温州市科技专项农业项目资助,编号:S20090049 |
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| 摘 要： | 鱼糜制品的凝胶强度是评价鱼糜制品质量的重要指标。在鱼糜制品生产过程中产生的凝胶劣化现象是制约水产品深加工的瓶颈难题之一。因此,如何提高鱼糜凝胶强度、增强鱼糜制品的弹性,从而改善鱼糜制品的品质成为大家关注的焦点。研究了淀粉、蛋清、大豆蛋白等辅料对鱼糜制品凝胶特性的影响,并确定了它们在鱼糜制品中的最适添加量为淀粉为17%,蛋清为7%,大豆蛋白为2%。
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| 关 键 词： | 鱼糜制品 凝胶强度 正交试验 |
The Effect of Subsidiary Materials on the Quality of Trash Fish Surimi Products |
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| Chen Xiao-Ping,He jiao,Li yan,Zheng Xiao-jie Wenzhou Vocational Colledge of Technology , Science.The Effect of Subsidiary Materials on the Quality of Trash Fish Surimi Products[J].The Food Industry,2011(11). |
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| Authors: | Chen Xiao-Ping He jiao Li yan Zheng Xiao-jie Wenzhou Vocational Colledge of Technology Science |
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| Affiliation: | Chen Xiao-Ping,He jiao,Li yan,Zheng Xiao-jie Wenzhou Vocational Colledge of Technology and Science(Wenzhou Agricultural Sciences Research Intitute)(Wenzhou 325006) |
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| Abstract: | The gel strength was an important index of quality of trash fish surimi products.Modori phenomenon in the processing of fish surimi was the bottleneck of deep processing of aquatic food product,so it became the focus that how to increase its gel strength and improve the surimi products' quality.The effects of subsidiary materials such as starch,egg white and soy protein were studied.The results showed that the optimum additions were starch 17%,egg white 7%,soy protein 2%. |
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| Keywords: | surimi products gel strength orthogonal experiment |
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