摘要
本文主要对淡水鱼糜和海水鱼糜的白度和凝胶强度进行研究分析。结果表明,同等级下海水鱼糜的凝胶强度显著高于淡水鱼,鳓鱼鱼糜(LY-AA,52.80%)的白度值显著高于白鲢鱼糜(LW-AA,49.80%;P<0.05)和铜盆鱼糜(ZY-AA,49.27%;P<0.05),且鳓鱼鱼糜的凝胶强度(477 g·cm)高于铜盆鱼(445 g·cm)和白鲢鱼(342 g·cm,P<0.05)。在相同的加工工艺条件下,将淡水鱼糜分别与铜盆鱼糜和鳓鱼鱼糜按照不同质量比进行混合加工后,3组产品在组织形态、弹性口感、风味上无差异,仅色泽上存在差异。
The whiteness and gel strength of fresh water surimi and sea water surimi were mainly studied.The results showed that the gel strength of sea water surimi was significantly higher than that of fresh water fish at the same grade.The whiteness value of herring surimi(LY-AA,52.80%)was significantly higher than that of silver carp surimi(LW-AA,49.80%;P<0.05)and copper basin surimi(ZY-AA,49.27%;P<0.05).The gel strength of herring surimi(477 g·cm)was higher than that of copper basin surimi(445 g·cm)and silver carp(342 g·cm,P<0.05).Under the same processing conditions,fresh water surimi was mixed with copper basin surimi and herring surimi according to different mass ratios to produce surimi products.The results showed that there were no differences in texture,elastic taste and flavor among the three groups of products,but there were differences in color.
作者
江猛
蒋翠翠
全志远
李欢欢
朱引弟
黄建联
JIANG Meng;JIANG Cuicui;QUAN Zhiyuan;LI Huanhuan;ZHU Yindi;HUANG Jianlian(Henan Anjing food Co.,Ltd.,Anyang 456150,China;Anjoy Foods Group Co.,Ltd.,Xiamen 361022,China)
出处
《现代食品》
2025年第15期210-214,共5页
Modern Food
关键词
冷冻鱼糜
凝胶强度
白度
鳓鱼
frozen surimi
gel strength
whiteness
Chinese herring
