斑点叉尾鮰鱼丸的制备  

Preparation of Ietalurus punetaus Fish-balls

作　　者：叶红[1] 唐桂仙[1] 龙玉平[1] 吴虹[1] 余姣[1] 黄琴[1] 顾仁勇[1] 

机构地区：[1]吉首大学化学化工学院,湖南吉首416000

出　　处：《现代食品科技》2011年第10期1252-1255,共4页Modern Food Science and Technology

基　　金：湖南省2010年大学生研究性学习和创新性实验计划项目(湘教通[2010]244号-229)

摘　　要：探讨擂渍及凝胶化条件对斑点叉尾鲴鱼丸弹性的影响。采用正交实验优选了擂溃各阶段的时间，同时测定了加盐量与鱼丸弹性的关系；采用单因素实验优选了凝胶温度和凝胶时间。结果表明：空擂8min、盐擂8min、混合擂渍5min及加盐量2．0～2．3％的擂溃条件最为合理；然后于0～5℃凝胶化35min，所加工的鱼丸弹性最好。Influences of blending and gelling conditions on elasticity ofletalurus punetaus fish-balls was investigated in this paper. The orthogonal experiment design was adopted to optimize the blending time, and the relation of amount of adding salt and fish balls elasticity was determined. The single factor experiment was adopted to optimize the gel time and gel temperature. The results showed that directly blending 8 min, adding salt blending 8 min, mixed blending 5 min and adding salt 2.0-2.3% were the optimum blending conditions, then jellifying at 0-5 ℃ for 35 min, the fish-balls with best elasticity was gained.

关 键 词：斑点叉尾鮰 鱼丸 擂溃 凝胶化 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]