| 几个影响蓝圆鲹等低值鱼鱼糜凝胶性能因素的探讨 |
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| 引用本文： | 黄志勇. 几个影响蓝圆鲹等低值鱼鱼糜凝胶性能因素的探讨[J]. 福建水产, 2001, 0(1) |
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| 作者姓名： | 黄志勇 |
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| 作者单位： | 集美大学水产学院 厦门 |
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| 摘 要： | 本文介绍影响蓝圆鲹等低值鱼鱼糜的凝胶性能的几种因素,如原料鲜度、漂洗、斩拌,加热方式和添加淀粉等。试验结果表明,在适宜的工艺条件下蓝圆鲹等低值鱼的凝胶性能能满足一般鱼糜制品的粘弹性要求。
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| 关 键 词： | 低值鱼 鱼糜 凝胶性能 |
The Effects on Gel Capability of the Low-value Fish Such as Scads |
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| Huang zhiyong. The Effects on Gel Capability of the Low-value Fish Such as Scads[J]. Journal of Fujian Fisheries, 2001, 0(1) |
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| Authors: | Huang zhiyong |
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| Abstract: | This paper introduces the effects on the gel capability of the fish-gruel from the low-value fish such as Scads, by the fresh degree of fish-materials, bleaching, pestling, heating-modes,and adding amylums etc. The test results show that the gel capability can meet the requests of the general fish-gruel products if the processing conditions are available. |
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| Keywords: | low-value fish fish-gruel gel capability |
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