擂溃条件对鱼糜制品弹性的影响

Influences of blending conditions on elasticity of surimi product

以冷冻鱼糜为原料,研究擂溃条件对鱼糜制品弹性的影响。结果表明,擂溃时各因素对鱼糜制品弹性的影响程度由大到小依次为:擂溃pH值>擂溃温度>擂溃时间,最佳的擂溃条件为擂溃温度6～10℃、擂溃时间25min、擂溃时鱼糜pH值7。

Influences of blending conditions on elasticity of surimi product were investigated, using frozen surimi as raw material. Experimental results showed that the influencing degree of different factors decreased in the order: blending pH value>blending temperature>blending time. The optimum blending conditions were as follows: temperature, 6-10℃; time, 25min; pH, 7.