摘要
以感官评定和凝胶强度为指标,分析淀粉、肥膘、蛋清蛋白和氯化钙对鲤鱼鱼丸品质的影响;同时研究鱼丸在不同贮藏温度下,细菌总数、挥发性盐基氮(TVB-N值)随贮藏时间的变化规律。结果表明,添加鱼肉质量的10%淀粉、8%肥膘、6%蛋清蛋白、0.6%氯化钙的鱼丸,凝胶强度与对照组相比分别提高了3.317、0.131、0.4699和0.1063倍,感官评分也有一定程度提高。在贮藏过程中,鱼丸的细菌总数逐渐增加,TVB-N值逐渐增大,腐败现象加重。随贮藏温度的上升,鱼丸品质劣化速度加快。根据鱼丸的品质变化曲线,可以预测鱼丸在贮藏过程中的品质和货架期。
Effects of starch,egg white,fat and sturdy pork and calcium chloride on the gel strength and sensory quality of carp fish ball were studied in this paper.The changes of aerobic plate count and TVB-N value of fish ball at different storage temperatures were also studied.Result showed that addition of 10% starch,8% fat,6% egg white and 0.6% calcium chloride not only improved the sensory quality of the fish ball,but increased its gel strength by 3.317,0.131,0.4699 and 0.1063 times,respectively.Aerobic plate count and TVB-N value gradually increased during storage.The quality of fish ball decreased rapidly with the increase of the temperature.The curve of quality changes and aerobic plate count can be used to evaluate the shelf life and quality of fish ball during storage.
出处
《现代食品科技》
EI
CAS
2010年第8期810-814,809,共6页
Modern Food Science and Technology
关键词
鱼丸
感官评定
凝胶强度
TVB-N
菌落总数
fish ball
sensory evaluation
gel strength
TVB-N
aerobic plate count
