摘要
研究了影响白鲢鱼糜凝胶质构的淀粉、食盐、水及加热条件等因素,得出淀粉、食盐和水添加量的建议值,通过加热条件的讨论,提出鱼糜凝胶形成过程的模型。
Effects of starch, salt, water content and heating condition on the texture of minced fish (Silver Carp) gel were studied. The suggested Contents of starch, salt and wa- ter were 10%. 3%. 10%. respectively. With the discussion of heating, a proposed model of minced fish gel was given.
关键词
鱼糜
凝胶
质构
淀粉
食盐
加热
Minced fish gel
Texture
Starch
Salt
Heating
