斑点叉尾鮰鱼皮火腿肠的研制  

Study on development technology of channel catfish-skin ham sausage

作　　者：沈硕 马国栋 万刚 

机构地区：[1]通威(成都)水产食品有限公司,四川成都611430

出　　处：《肉类工业》2010年第12期40-42,共3页Meat Industry

摘　　要：以斑点叉尾鮰鱼皮、冷冻鱼糜为原料研制鱼皮火腿肠,在保持鱼肉火腿肠原有风味同时,提高其口感和营养价值,同时丰富了火腿肠的种类,为斑点叉尾鮰鱼皮的利用提供了新的途径。通过正交试验得出鱼皮与冷冻鱼糜的质量比1∶9,猪肥膘添加量为15%,淀粉添加量为10%,冰水添加量为10%时可达到较好的感官品质。In this research,channel catfish skin and frozen surimi were chosen as raw materials to develop fishskin ham sausage.The aims of this study were to maintain the original flavor of fish sausage and improve its taste and nutritional value,also to enrich the types of ham sausage and provide a new utilization approach for channel catfish skin.The formula parameters of channel catfish-skin ham sausage showed by orthogonal experiment were as follows： the weight ratio of channel catfish skin and frozen surimi was 1：9,the pig fat amount was 15%,the starch amount was 10%,and the frozen-water amount was 10%,which could make the ham sausage have a good sensory quality.

关 键 词：斑点叉尾鮰鱼皮 冷冻鱼糜 火腿 感官品质 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]