| 鱼肉蛋白质组织化方法的研究与应用 |
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| 引用本文： | 刘俊荣.鱼肉蛋白质组织化方法的研究与应用[J].大连水产学院学报,1998,13(3):72-78. |
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| 作者姓名： | 刘俊荣 |
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| 作者单位： | 大连水产学院机械系 |
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| 基金项目： | 农业部“九五”渔业重点项目 |
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| 摘 要： | 作者介绍了国内外鱼肉蛋白质组织化研究的发展与现状，并对五种现有的组织化方法进行了讨论，提出热塑挤压用于鱼肉蛋白质组织化最具有发展潜力。
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| 关 键 词： | 鱼肉蛋白质 组织化 热塑挤压 蛋白质 |
Studies on Texturization of Fish Protein and Its Applications |
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| Liu Junrong.Studies on Texturization of Fish Protein and Its Applications[J].Journal of Dalian Fisheries University,1998,13(3):72-78. |
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| Authors: | Liu Junrong |
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| Abstract: | The developments and current situation of fish protein texturing were summaried in this paper. Five means of texturization were reported and the texturization by extrusion cooking was considered to be the optimal method for fish protein texturing. |
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| Keywords: | fish protein texturization thermoplastic extrusion |
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