摘要
以玉米皮膳食纤维鱼丸的感官评价为指标,分别考察了玉米皮膳食纤维、大豆分离蛋白和蛋清添加量对鱼丸品质的影响。试验结果表明:当玉米皮膳食纤维添加量4%,大豆分离蛋白添加量10%,鸡蛋清添加量12%时,鱼丸品质最佳。在此优化工艺条件下,得到的玉米皮膳食纤维鱼丸,具有口感细腻、滑嫩,弹性好,切面致密均匀存在很少的小洞。
The sensory evaluation of dietary fiber fish balls with corn bran was taken as index,and the effects of the addition amount of corn bran dietary fiber,soy protein isolate,and egg white on the quality of fish balls were investigated separately.The results showed that when the addition amount of corn bran dietary fiber was 4%,and the addition amount of soybean protein isolate was 10%,and the addition amount of egg white was 12%,and quality of fish balls was the best.Under this optimum technological conditions,dietary fiber fish balls with corn brans obtained had a delicate taste,a smooth and tender,good elasticity,and its cut surface was dense and uniform with few small holes.
出处
《肉类工业》
2020年第2期12-15,共4页
Meat Industry
基金
信阳农林学院2018年度优秀基层教学组织建设项目,编号(YXJCJXZZ201801)
2020年河南省教育厅人文社会科学研究项目,编号(2020-ZDJH-354)。
关键词
玉米皮膳食纤维
大豆分离蛋白
蛋清
鱼丸
感官评定
corn bran dietary fiber
soy protein isolate
egg white
fish ball
sensory evaluation
