摘要
本试验研究清水漂洗、盐水漂洗和碱水漂洗对鲢鱼凝胶特性的影响。结果表明各种漂洗方法均能提高产品的凝胶性，但漂洗次数不能过多。正交试验结果表明采用两次清水与一次盐水漂洗结合，或一次清水与两次盐水结合产品凝胶性最好。
Effect of water, salt water and alkaline water on gelation properties of silver carp mince were studied. The results showed that each of above washing effectively accelarated gelation, but the washing Cycles should not more than three times. Combination of two water washing and one salt water washing or one water washing and two salt water washing could get the best gelation.
出处
《食品工业》
北大核心
2000年第1期42-43,41,共3页
The Food Industry
关键词
鲢鱼
漂洗
凝胶特性
鱼糜
Silver carp mince
Washing
Gelation prop erties.
