| 漂洗和擂溃工艺对鳙鱼鱼糜凝胶强度的影响 |
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| 引用本文： | 刘淑华,陈兴才,门金秋.漂洗和擂溃工艺对鳙鱼鱼糜凝胶强度的影响[J].福建农林大学学报(自然科学版),2007,36(2):176-179. |
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| 作者姓名： | 刘淑华 陈兴才 门金秋 |
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| 作者单位： | 福州大学生物科学与工程学院,福建,福州,350002 |
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| 摘 要： | 研究了漂洗和擂溃工艺对鳙鱼鱼糜凝胶强度的影响,得出鳙鱼鱼糜凝胶强度较大的漂洗工艺为:先用清水漂洗2次再用2.5 g.L-1盐水漂洗3次,每次漂洗水量为鱼肉质量的6倍,漂洗时间3 min,漂洗水温10-14℃,漂洗水pH在8附近.擂溃工艺为:擂溃温度15℃左右,擂溃时间20-30 min.
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| 关 键 词： | 鳙鱼 鱼糜 漂洗 擂溃 凝胶强度 |
| 文章编号： | 1671-5470(2007)02-0176-04 |
| 修稿时间： | 2006-09-25 |
Effect of washing and blending on the gel strength of aristichthy nobilis surimi |
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| LIU Shu-hua,CHEN Xing-cai,MEN Jin-qiu.Effect of washing and blending on the gel strength of aristichthy nobilis surimi[J].Journal of Fujian Agricultural and Forestry University,2007,36(2):176-179. |
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| Authors: | LIU Shu-hua CHEN Xing-cai MEN Jin-qiu |
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| Institution: | College of Biological Science and Technology, Fuzhou University, Fuzhou, Fujian 350002, China |
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| Abstract: | The effect of washing and blending on the gel strength of aristichthy nobilis surimi was investigated by testing the gel strength of the surimi gels.The results showed that,the better washing conditions of aristichthy nobilis surimi was firstly washing surimi two times with pure water,then three times with salt water of 2.5 g·L-1;during the process the water was six times of surimi mass,the duration was 3 minutes,the temperature was 10-14 ℃,the pH was around 8.The optimum blending conditions were the temperature at about 15 ℃ and duration of 20-30 min. |
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| Keywords: | aristiehthy nobilis surimi washing blending gel strength |
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