生产工艺条件对罗非鱼骨架鱼糜凝胶强度的影响

Effect of production technology conditions on the gel strength of tilapia skeleton surimi

主要探究冷冻罗非鱼骨架鱼糜的生产工艺对其凝胶强度的影响,通过单因素实验和正交实验设计,重点阐述了采肉次数,漂洗时间、脱水时间等工艺条件的改变对罗非鱼骨架鱼糜的品质影响。

The effect of production technology of frozen tilapia skeleton surimi on the gel strength was mainly explored by single factor and orthogonal experiment design. The effect of the change of pro- duction technology of meat separation times, rinsing time and dehydration time on the quality of tilapia skeleton surimi was emphatically introduced.