摘要
以白鲢鱼为研究对象,研究淡水鱼肉肠中鱼糜、淀粉以及卡拉胶添加量的不同变化对其凝胶特性的影响,以期望获得凝胶性能较强的工艺参数。以白鲢鱼肉肠的凝胶质构特性(咀嚼性)为考察指标,通过正交试验,确定鲢鱼肉肠的最佳工艺参数。结果表明:鱼糜添加量50%,淀粉添加量10%,卡拉胶添加量0.8%,采用100℃,15 min杀菌,鱼肉肠相关指标达到最佳,硬度4 932.98 g,弹性0.834,内聚性0.721,咀嚼性3 660.27 g,白度33.1。
Taking silver carp as the research object,studing the influence of freshwater fish sausages surimi,starch and carrageenan amount of different change on the gel characteristics,expecting to get strong technological parameters of gel performence.Taking silver carp with ham sausage quality and structure characteristics of gel（Chewiness） as the inspection index.By orthogonal test determining the optimum parameters of silver carp Sausages.Result indicates that surimi is 50%,starch is 10%,carrageenan is 0.8%,the 100 ℃,15 min sterilization.Relating indexes of fish sausages achieve the best,hardness 4932.98 g,Springiness 0.834,Cohesiveness 0.721,Chewiness 3660.27 g,whiteness 33.1.
出处
《武汉工业学院学报》
CAS
2012年第4期21-24,共4页
Journal of Wuhan Polytechnic University
关键词
白鲢鱼
鱼肉肠
加工工艺
silver carp
fish sausages
productive technology
