鱼肉蛋白质组织化方法的研究与应用  

Studies on Texturization of Fish Protein and Its Applications

作　　者：刘俊荣[1] 

机构地区：[1]大连水产学院机械系

出　　处：《大连水产学院学报》1998年第3期72-78,共7页Journal of Dalian Fisheries University

基　　金：农业部"九五"渔业重点项目

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。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.

关 键 词：鱼肉蛋白质 组织化 热塑挤压 蛋白质 

分 类 号：TS254.5[轻工技术与工程—水产品加工及贮藏工程] TS201.21[轻工技术与工程—食品科学与工程]