| 臭氧对鲢鱼鱼丸品质的影响 |
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| 引用本文： | 谢三都,陈荔红,张怡,郑宝东.臭氧对鲢鱼鱼丸品质的影响[J].福建农林大学学报(自然科学版),2009,38(5). |
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| 作者姓名： | 谢三都 陈荔红 张怡 郑宝东 |
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| 作者单位： | 福建农林大学食品科学学院,福建,福州,350002 |
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| 基金项目： | 福建省科技厅重大资助项目 |
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| 摘 要： | 研究了在漂洗和擂溃工序中添加臭氧对鲢鱼鱼丸色泽和凝胶强度的影响,并对臭氧处理鱼丸的条件进行优化.结果表明:在擂溃工序中添加0.8 mg.L-1臭氧,在40℃下水浴35 min,鱼丸的持水性、色泽和质构特性最佳.
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| 关 键 词： | 臭氧 鱼丸 持水性 色泽 质构特性 |
Effect of ozone on the quality of fish-ball made from silver carp |
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| XIE San-du,CHEN Li-hong,ZHANG Yi,ZHENG Bao-dong.Effect of ozone on the quality of fish-ball made from silver carp[J].Journal of Fujian Agricultural and Forestry University,2009,38(5). |
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| Authors: | XIE San-du CHEN Li-hong ZHANG Yi ZHENG Bao-dong |
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| Institution: | XIE San-du,CHEN Li-hong,ZHANG Yi,ZHENG Bao-dong(College of Food Science,Fujian Agriculture and Forestry University,Fuzhou,Fujian 350002,China) |
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| Abstract: | The effect of ozone treatment in washing and blending processes on the color and gel strength of fish-ball made from silver carp was investigated, and the optimum conditions were searched. Fish-ball with the best water capacity, color and texture charac-teristics was produced under the following conditions; ozone concentration 0.8 mg · L~(-1) in blending processes, temperature 40 ℃ for 35 min in water bathing. |
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| Keywords: | ozone fish-ball water capacity color texture characteristics |
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