| 淡水鱼鱼糜性质研究 |
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| 引用本文： | 楼明.淡水鱼鱼糜性质研究[J].水产科学,2003,22(5):14-17. |
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| 作者姓名： | 楼明 |
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| 作者单位： | 杭州商学院,食品科学与工程系,浙江,杭州,310035 |
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| 摘 要： | 采用清水漂洗、盐水漂洗和碱水漂洗、钙离子、热处理方法对草鱼、白鲢鱼糜进行试验,阐明诸因素对草鱼、白鲢鱼糜凝胶性能的影响,为生产鱼糜制品提供合理的工艺参数、研究表明,草鱼2次清水与1次盐水漂洗凝胶性能较好,鲢鱼鱼糜的最佳钙离子质量分数为0 5%。
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| 关 键 词： | 淡水鱼 鱼糜性质 研究 |
| 文章编号： | 1003-1111(2003)05-0014-04 |
| 修稿时间： | 2003年2月10日 |
Characteristics of Fresh Water Fish Mince |
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| LOU Ming.Characteristics of Fresh Water Fish Mince[J].Fisheries Science,2003,22(5):14-17. |
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| Authors: | LOU Ming |
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| Abstract: | Effects of clear water,salt water and alkaline water on gelatin properties of grass carp mince,and effect of calcium chloride on gelatin properties of silver carp mince and grass carp minces were studied during two thermal treatments.The results showed that the combination of two water washing and one salt washing could get the best gelatin.The optimum consistency of calcium chloride on silver carp mince is 0.5% in weight. |
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| Keywords: | fish mince gelatin strength potch factor |
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