添加小麦蛋白对马面鲀鱼糜凝胶强度影响的研究

Studies on the Effect of the Additive of Wheat Protein on the Gelstrength of Minced Filefisb

The result shown in this paper proves that the gel-strength of minced filefish product has improved by adding a certain proportion of wheat protein. The gel-strength varies greatly as different proportion of wheat protein to water is added to the minced filefish product. When 7% of wheat protein is added and the ratio of wheat protein to water is 1:1 and 1:4, respectively, the difference in gel-strength is 4--,8 times. The best ratio of wheat protein in the minced filefish is 2-4% and its ratio to the absorption of water is 1:1-1:2.

The result shown in this paper proves that the gel-strength of min-ced filefish product has improved by adding a certain proportion ofwheat protein.The gel-strength varies greatly as different proportion ofwheat protein to water is added to the minced filefish product.When 7%of wheat protein is added and the ratio of wheat protein to water is 1:1and 1:4,respectively,the difference in gel-strength is 4～8 times.The bestratio of wheat protein in the minced filefish is 2～4% and its ratio to thebsorption of water is 1:1～1:2.