摘要
本试验在不同温度(75℃、80℃、85℃、90℃、93℃)和时间(5min、15min、25min)下处理鲢鱼鱼糜,然后测定凝胶强度、白度。实验结果表明:热加工温度和时间直接影响淡水鱼糜的切变变形和白度,随着热加工时间和温度的延长,鱼糜的切变变形程度和白度降低;较高的热加工温度和较长的时间,明显的降低鱼糜的切变变形程度和白度。实验结果证实,75℃或85℃下培养15分钟是较为合适的热加工条件。
In the paper, the correlation between Characteristic Gel strength and whiteness of fish surimi heating at different temperature level （75 ℃, 80 ℃, 85 ℃, 90℃, 93 ℃）for different time（5min, 15min,25min）.The results were as follows： The experimental results indicated that much relation was found between heating condition and extent of time.The characteristic gel strength and whiteness were decreased with creasing of temperature degree and extent of time. much higher temperature degree decrease the characteristic gel strength and whiteness, from all the above, heating at 75℃ or at 85℃ for 15 min is the much better condition.
出处
《肉类研究》
2010年第5期54-58,共5页
Meat Research
关键词
鱼糜
加热
白度
凝胶强度
fish surimi
heat temperature
whiteness
gel strength
