摘要
研究了添加膳食纤维对白鲢鱼糜凝胶破断强度和凹陷度的影响。结果表明,添加膳食纤维后,鱼糜弹性有很大的提高。
Effect of adding dietary fiber on the breaking strength and breaking strain of fresh water fish surimi gel was investigated .The results showed that there is a great increase in fish bali＇s elasticity after adding dietary fiber.
出处
《现代食品科技》
EI
CAS
2006年第2期89-91,共3页
Modern Food Science and Technology
关键词
膳食纤维
白鲢
鱼丸
凝胶强度
凹陷度
Dietary fiber
Fish ball
Breaking strength
Breaking strain
Cilver Carp
