| 聚磷酸盐在单冻鱿鱼肉片生产中的应用 |
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| 引用本文： | 黄美娟.聚磷酸盐在单冻鱿鱼肉片生产中的应用[J].海洋渔业,1999,21(2):72-74. |
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| 作者姓名： | 黄美娟 |
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| 作者单位： | 宁波海洋渔业公司鱼品厂 315021 |
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| 摘 要： | 本文通过试验和方差分析,研究了不同盐类及其浓度和浸泡时间对鱿鱼肉片保水性的影响。结果表明,鱿鱼肉片的最适保水工艺条件是:食盐浓度0.5％,三聚磷酸盐0.5％,浸泡时间7-8h。
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| 关 键 词： | 聚磷酸盐 鱿鱼肉片 应用 |
STUDY ON POLYPHOSPHATE APPLIED IN SINGLE FREEZING SQUID FILLET |
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| Huang mei juan.STUDY ON POLYPHOSPHATE APPLIED IN SINGLE FREEZING SQUID FILLET[J].Marine Fisheries,1999,21(2):72-74. |
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| Authors: | Huang mei juan |
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| Abstract: | In this paper, the effect of different salt and its solution and immersing time on holding water capacity of squid fillet was studied by test and variance analysis. Results indicated that the optimum techology conditions of holding water are the concentration of NaCl and Na5P3O10 0.5% respectively and the immersing time 7 to 8 hours. |
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| Keywords: | Polyphosphate squid fillet application |
| 本文献已被 CNKI 维普 等数据库收录！ |
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