作　　者： ; ; ; ; (陈若恒）;

机构地区： 华南农业大学食品学院

出　　处： 《食品科技》 2004年第6期53-55,61,共4页

摘　　要： 研究了加工条件、淀粉、食用胶对鳙鱼鱼丸凝胶强度和耐折度的影响。结果表明,以稀碱盐水漂洗鱼肉、擂溃时间采用4-8-16min、二段加热法(40℃/40min,90℃/30min)和添加木薯粉制作的鱼丸凝胶强度和耐折度最好;添加卡拉胶、羧甲基纤维素钠、瓜尔豆胶制作的鱼丸凝胶强度和耐折度均下降。 The effect of processing conditions, starch and food gums on the gel strength and folding ability of fish balls made from bighead carp was investigated. fish balls with the highest gel strength and folding ability was produced under the following conditions respectively: washed with dilute alkaline solution, ground for 4min,8min and16min in order, heated with two stage heating process (40℃/40min, 90℃/30min) and added with tapioca powder. On the other hand, the addition of carrageenan, sodium carboxymethyl cellulose and guar gum decreased the gel strength and folding ability of the fish balls.

关 键 词： 鳙鱼 鱼丸 凝胶强度 耐折度

领　　域： [轻工技术与工程] [轻工技术与工程]