摘要
研究了在漂洗和擂溃工序中添加臭氧对鲢鱼鱼丸色泽和凝胶强度的影响,并对臭氧处理鱼丸的条件进行优化.结果表明:在擂溃工序中添加0.8 mg.L-1臭氧,在40℃下水浴35 min,鱼丸的持水性、色泽和质构特性最佳.
The effect of ozone treatment in washing and blending processes on the color and gel strength of fish-ball made from silver carp was investigated, and the optimum conditions were searched. Fish-ball with the best water capacity, color and texture characteristics was produced under the following conditions： ozone concentration 0.8 mg.L^-1 in blending processes, temperature 40 ℃ for 35 min in water bathing.
出处
《福建农林大学学报（自然科学版）》
CSCD
北大核心
2009年第5期552-557,共6页
Journal of Fujian Agriculture and Forestry University:Natural Science Edition
基金
福建省科技厅重大资助项目(2006SZ0001-9)
关键词
臭氧
鱼丸
持水性
色泽
质构特性
ozone
fish-ball
water capacity
color
texture characteristics
