摘要
研究了鲢鱼鱼糜在不同的加热条件下 ,其凝胶的色泽、强度及显微结构的变化。结果表明 ,鲢鱼鱼糜在 60℃时达到较理想的色泽 (白色 ) ,较佳的凝胶条件为 ,先经过 3 5～ 40℃、60min的凝胶化 ,再经过 85℃、3 0min加热。在 5 0℃加热时 。
The gel colour, strength and micrustructure of surimi made from silver carp was determined and compared for different incubation temperature and time. The better setting conditions of silver carp surimi firstly was 35 ～ 40℃ for 60?min, then 85℃ for 30?min incubation. The modori phenomenon of silver carp surimi was happened at 50℃for 60 ?min incubation.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2002年第1期23-26,共4页
Food and Fermentation Industries
