猪肉添加量对鱼糜凝胶制品品质的影响

Effects of Proportion of Pig Lean Meat and Fat on Quality of Surimi-based Product

本文研究了猪瘦肉、猪肥膘添加量对鱼糜制品凝胶强度、持水性、色度、感官品质的影响。实验结果表明,添加30%的猪瘦肉和6%的猪肥膘,产品的凝胶特性和持水性较好,感官品质适宜。鱼糜制品中添加猪肉可以使产品具有鲜香味,可掩盖鱼糜制品的腥味。

Effects of proportion of pig lean meat and fat on gel strength, water holding capacity, color, and sensory quality of surimi-based food were studied. Gel strength and water holding capacity of the frozen product can be improved by adding lean meat. The fishy smell of the product was lessened and the fragrance was strengthened by adding pig fat. The optimum proportion of lean meat and fat added is 30% and 6%, respectively.