山药等辅料对鱼糜制品物性、官能的影响及其应用

Influence of Chinese yam on the physical property & organic function of fish meat products

研究了山药、芋仔、CD- 30 0对冷冻调理鱼糜制品物性、官能的影响 ,提出并论证了在鱼糜制品中添加7%的山药可充分保持鱼糜制品食感柔软并富有弹性 ,且不影响鱼糜制品的官能 ,良好的替代性和低廉的成本使其应用前景非常广阔。

The paper studied the influence of Chinese yam\,Taro and CD\|300 on the physical property & organic function of the Frozen Flavored Minced Fish Meat products.The results showed that if add 7% Chinese yam to this kind of products it could maintain the taste soft and elastic without influencing the organoleptic quality of the product.As a good substitute with low cost,Chinese yam will find wider application.