Effect of Freezing Rate and Freezing Method on Physical Properties of Fish Balls Made with Various Flour Contents
Effect of Freezing Rate and Freezing Method on Physical Properties of Fish Balls Made with Various Flour Contents
参考文献24
-
1T. Kurokawa, Kamaboko-forming ability of frozen and ice stored lizard fish, Bulletin of the Japanese Society of Scientific Fisheries 45 (1979) 1551-555.
-
2G. A. MacDonald, J. Lelievre, N.D.C. Wilson, Effect of frozen storage on the gel-forming properties of hoki (Macruronus novaezelandiae), Journal of Food Science 57 (1992) 69-73.
-
3D.N. Scott, R.W. Porter, G. Kudo, R. Miller, B. Koury, Effect of freezing and frozen storage of Alaska pollock on the chemical and gel-forming properties of surimi, Journal of Food Science 53 (1988) 353-359.
-
4G.G. Giddings, L.H. Hill, Relationship of freezing preservation parameters to texture-related structural damage to thermally processed crustacean muscle, Journalof Food Processing and Preservation 2 (1978) 249-264.
-
5J.G. Sebranek, Use of cryogenics for muscle foods, Food Technology 36 (4) (1982) 120-127.
-
6S. Srinivasan, Y.L. Xiong, S.P. Blanchard, Effects of freezing and thawingmethods and storage time on thermal properties of freshwater prawns (Macrobrachium rosenbergii), Journal of Science and Food Agriculture 77 (1997) 37-44.
-
7T.C. Lanier, Measurement of surimi composition and functional properties, in: T.C. Lanier, C.M. Lee, (Eds.), Surimi Technology, New York: Marcel Dekker, Inc., 1992 pp. 123-166.
-
8S.T. Jiang, Enzymes and their effects on seafood texture, in: N.F. Haard, B.K. Simpson, (Eds.), Seafood Enzymes: Utilization and Influence on Postharvest Seafood Quality, New York: Marcel Dekker, Inc., 2000, pp. 411-450.
-
9Miyauchi, David, G. Kudo, M. Patashnik, Surimi: A semi processed wet fish protein, in: Roy Martin (Ed.), Second Technical Seminar on Mechanical Recovery and Utilization of Fish Flesh, National Fisheries Institutes, Washington, DC, 1974, oD. 298-300.
-
10E. Takinawa, T. Motohiro, Marine Products in Japan, Koseisha Koseikaku Co., Ltd. Japan, 1984, pp. 329-365.
-
1肖功年,屠定玉.氮气在食品工业中的应用[J].农产品加工,2008(12):56-57. 被引量：3
-
2曲微,范俊华,霍贵成.益生菌喷雾干燥技术的研究进展[J].中国乳业,2008(4):36-38. 被引量：16
-
3娄琦,战佩英.胡萝卜的冷冻干燥[J].通化师范学院学报,2004,25(10):46-47. 被引量：6
-
4王泽华.冷冻对果蔬的影响[J].农产品加工,2007(12):15-16.
-
5师大亮,郭敏明.提升扁形红茶品质的关键性加工技术研究[J].杭州农业与科技,2014,0(2):35-40.
-
6荆红彭,刘敬斌,黄汝敏,赵菲,关文强.鲜肉冰点及与主要理化指标的相关性[J].肉类研究,2014,28(8):1-4. 被引量：7
-
7王新龙,叶南山,吴正泉,于娅逸.杨梅的速冻工艺和质量要素[J].食品科学,1994,15(6):62-65. 被引量：11
-
8刘振辉.天然香料加工中液氮冷冻研磨新技术[J].广州食品工业科技,1996,12(1):28-29. 被引量：1
-
9董小勇,刘斌,申江,蔡景辉.猕猴桃及香梨冰点实验研究[J].食品科学,2010,31(9):80-82. 被引量：7
-
10朱丽一.食物保鲜的冷冻方法[J].食品研究与开发,1989,10(3):43-45. 被引量：1
