摘要
为改善传统鱼糕的风味,研制出含胡萝卜质量分数为10%的新型鱼糕,并对其持水性、色泽和质构等品质指标进行检测。结果表明,与传统鱼糕相比,胡萝卜鱼糕明度(L)和白度(W)显著减小,红色度(a)和黄色度(b)显著升高,色泽更加鲜艳;硬度、胶黏性、咀嚼性显著降低,更好咀嚼,质感更鲜嫩。
In order to improve the flavor of traditional kamaboko gels,10% carrot was added to surimi.Water holding capacity,color and texture were determined to evaluate the quality of the carrot kamaboko gels.Results showed that carrot kamaboko gels,compared with traditional kamaboko gels,have desirable flavor,color,taste,texture.
出处
《湖北农业科学》
北大核心
2012年第3期571-572,575,共3页
Hubei Agricultural Sciences
基金
科技部科技人员服务企业行动项目(2009GJC20049)
关键词
鱼糕
胡萝卜
持水性
色泽
质构
kamaboko gel
carrot
water holding capacity
color
texture profile analysis
