作　　者： ; ; ; ;

机构地区： 华南理工大学轻工与食品学院

出　　处： 《现代食品科技》 2007年第10期50-52,61,共4页

摘　　要： 分析了水洗、酸洗和盐洗对罗非鱼浆的脱水性、罗非鱼糜凝胶的持水性、白度及凝胶强度的影响,并对漂洗中干物质的损失率作了分析。结果表明:酸洗和盐洗可以使鱼浆易于脱水,各种漂洗都可以提高鱼糜凝胶的持水性、白度及凝胶强度,但提高程度随漂洗处理的不同而异。酸洗可以降低鱼浆中干物质的损失。 The effects of washing conditions on the water content, dry matter loss, whiteness and gel strength of minced tilapia were analyzed. The results showed that the water content, whiteness and gel strength of the minced tilapia were significantly improved to certain levels by using different washing methods, while the water content of the washed minced tilapia was reduced by washing the mince with acid or salt.

关 键 词： 漂洗 鱼糜 罗非鱼

领　　域： [轻工技术与工程] [轻工技术与工程]