摘要
以鳙鱼水解液为主要材料,通过对鳙鱼蛋白等电点的测定和稳定剂的正交试验,对鳙鱼鱼酱的稳定性进行了研究。结果表明:鳙鱼蛋白的等电点是pH 5.67,当0.2%黄原胶,0.2%CMC和3%National HT并用时,鳙鱼鱼酱的稳定性最好。
With the hydrolysates of bighead carp as the main raw materials,the stability of the fish sauce is studied by the isoelectric point test of bighead carp protein and orthogonal test of stabilizers.The results show that the isoelectric point of bighead carp protein is pH 5.67.The optimal stability is obtained when xanthan gum is 0.2%,CMC is 0.2% and National HT is 3%.
作者
林日高
潘玉华
LIN Ri-gao;PAN Yu-hua(College of Food Science,South China Agricultural University,Guangzhou 510642,China)
出处
《中国调味品》
CAS
北大核心
2018年第9期1-3,共3页
China Condiment
关键词
鳙鱼蛋白
鱼酱
稳定性
bighead carp protein
fish sauce
stability
