摘要
主要研究了漂洗工艺对鼬鳚鱼鱼糜品质的影响。结果表明,柠檬酸钠漂洗液能显著提高鼬鳚鱼糜白度和凝胶强度(p<0.05),通过L9(34)正交试验得到最佳漂洗工艺为:1.0 mg/mL柠檬酸钠漂洗液、漂洗温度8℃、漂洗时间12 min。
The effect of rinsing process on the quality of armored weaselfish surimi was mainly studied in this paper.The results showed that the solution of sodium citrate can significantly increase whiteness and gel strength of armored weaselfish surimi（p0.05）.By the orthogonal test of L9（34）,the optimum rinsing process follows as： 1.0 mg/mL the solution of sodium citrate,rinsing temperature of 8 ℃,rinsing time 12 min.
出处
《食品科技》
CAS
北大核心
2010年第6期166-169,共4页
Food Science and Technology
基金
浙江省科技厅资助项目(2008C13SAA10004)
浙江省大学生科技创新项目
浙江海洋学院校级重点项目(21135002608)
关键词
鼬鳚鱼
鱼糜
漂洗
白度
凝胶强度
armored weaselfish
surimi
rinse
whiteness
gel strength
