机构地区: 广东省农业科学院
出 处: 《肉类工业》 2006年第11期37-39,共3页
摘 要: 从大豆分离蛋白、变性淀粉、卡拉胶等不同添加物对复合鱼肉丸质量的影响进行了分析试验,确定了复合鱼肉丸各项技术参数,当大豆分离蛋白、变性淀粉、卡拉胶分别为0.9%、3.0%、0.36%时生产的产品质量最佳。 The influence of different supplements such as soybean protein isolated, modified starch and carrageenan on the quality of mixed fish shot was analyzed in this paper. The technological parameters produced the mixed fish shot were determined. When the proportion of soybean protein isolated, modified starch and carrageenan was 0. 9 % : 3. 0 % : 0. 36 %, the quality of mixed fish shot was best.