斑点叉尾鮰鱼丸弹性的研究  

Research on elasticity of ictalurus punetaus fish balls

作　　者：叶红[1] 龙玉平[1] 黄琴[1] 唐桂仙[1] 吴虹[1] 余姣[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：《肉类工业》2012年第1期36-39,共4页Meat Industry

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：通过添加魔芋精粉、马铃薯淀粉及蛋清三种辅料以提高斑点叉尾鮰鱼丸弹性及感官品质。采用单因素实验分别考察了三种辅料添加量与鱼丸弹性及感官品质的关系,再采用正交实验确定三种配料的最佳配比。结果表明:魔芋精粉2.5%、马铃薯淀粉7.5%和蛋清4.5%添加到鱼丸中,鱼丸弹性及感官综合品质最佳。Konjak powder,potato starch and egg white were added to improve the elasticity and sensory quality of ictalurus punetaus fish balls.Three kinds of ingredients addition on relation of the fish-balls elasticity and sensory quality were investigated respectively by using single-factor experiment,and the orthogonal experiment was used to determine the optimum formulation of the three kinds of ingredients.The results showed that when konjak powder 2.5%,potato starch 7.5% and egg white 4.5% were added into fish balls,the elasticity and sensory quality could achieve the best.

关 键 词：斑点叉尾鮰鱼丸 弹性 魔芋精粉 马铃薯淀粉 蛋清 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]