摘要
本文研究了冻前浸渍液处理方法对提高冷冻草鱼片质量的效果。研究结果表明：（1）经浸渍处理的冷冻草鱼片，其液滴损失量减少，蛋白质冷冻变性降低，风味和口感明显得到改善。（2）在五种浸渍液中，以12％氯化钠与0．2％三聚磷酸钠的混合浸渍液效果尤为显著。
The effect of soaking solution on improvement of the frozen fillet quality of grass carp was studied in this paper. The results show that: (1) The fillet soaked in salt solutions exhibited less drip loss and protein denaturation during freezing,and its flavor and mouthfeel were pronouncedly improved. (2) Of the five various recipes of soaking solution,a salt solution composed of 12 % sodium chloride and o. 2 % sodium tripolyphosphate was the most effective one.
出处
《上海水产大学学报》
CSCD
1996年第3期177-181,共5页
Journal of Shanghai Fisheries University
关键词
鱼片
冷冻鱼片
草鱼
浸渍液
氯化钠
三聚磷酸钠
frozen fillet,grass carp,soak, sodium chloride, sodium tripolyphosphate
