摘要
研究了加工条件、淀粉、食用胶对鳙鱼鱼丸凝胶强度和耐折度的影响。结果表明,以稀碱盐水漂洗鱼肉、擂溃时间采用4-8-16min、二段加热法(40℃/40min,90℃/30min)和添加木薯粉制作的鱼丸凝胶强度和耐折度最好;添加卡拉胶、羧甲基纤维素钠、瓜尔豆胶制作的鱼丸凝胶强度和耐折度均下降。
The effect of processing conditions, starch and food gums on the gel strength and folding ability of fish balls made from bighead carp was investigated. fish balls with the highest gel strength and folding ability was produced under the following conditions respectively: washed with dilute alkaline solution, ground for 4min,8min and16min in order, heated with two stage heating process (40℃/40min, 90℃/30min) and added with tapioca powder. On the other hand, the addition of carrageenan, sodium carboxymethyl cellulose and guar gum decreased the gel strength and folding ability of the fish balls.
出处
《食品科技》
CAS
北大核心
2004年第6期53-55,61,共4页
Food Science and Technology
基金
广东省教育厅资助项目(0111)
广东省科技厅资助项目(2003C50203)。
关键词
鳙鱼
鱼丸
凝胶强度
耐折度
bighead carp
fish balls
gel strength
folding ability
