斑点叉尾鱼丸弹性的研究  

Research on Elasticity of Ietalurus 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：《中国食物与营养》2012年第4期33-36,共4页Food and Nutrition in China

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(项目编号:湘教通[2010]244号-229号)

摘　　要：通过添加魔芋精粉、马铃薯淀粉及蛋清3种辅料以提高斑点叉尾鱼丸弹性及感官品质。采用单因素试验分别考察了3种辅料添加量与鱼丸弹性及感官品质的关系,再采用正交试验确定3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 Ietalurus punetaus fish-balls.Three kinds of ingredients were investigated respectively on relation with the fish-balls elasticity and sensory quality by using single factor experiment,and the orthogonal experiment was used to determine the optimum formulation of 3 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 achieved the best.

关 键 词：斑点叉尾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]