不同蔬菜粉添加比例对鲶鱼肉饼品质的影响  

Effects of Adding Different Amounts of Vegetable Powders on the Quality of Catfish Patty

作　　者：王娜[1,2] 田宇静[2,3] 田彦[2,3] 任小青[1,2] 刘亚菲[1,2] 杨胜星[1,2] 马俪珍[1,2] 

机构地区：[1]天津农学院食品科学系,天津300384 [2]国家大宗淡水鱼加工技术研发分中心,天津300384 [3]山西农业大学食品学院,山西太谷030801

出　　处：《食品科学》2012年第15期113-117,共5页Food Science

基　　金：天津市科委成果转化项目(10ZHNZNC03600)

摘　　要：以鲶鱼鱼糜和蔬菜粉(胡萝卜、芹菜、香菜、黄瓜、菠菜)为主要原料加工成蔬菜鲶鱼肉饼。通过蒸煮损失率、色差、质构、失水率和感官评定等指标探讨不同原料种类和不同添加量的蔬菜粉对鲶鱼肉饼品质的影响。结果表明:胡萝卜、菠菜、芹菜、黄瓜和香菜粉的添加质量分数为4%～6%为宜,胡萝卜鲶鱼肉饼的品质最好。Vegetable-catfish patty was prepared from catfish surimi and one of five vegetable powders（carrot,celery,parsley,cucumber and spinach）.Investigations were carried out to explore the effects of different varieties and amounts of vegetable powders on quality characteristics of vegetable-catfish patty such as cooking loss rate,color difference,texture,water loss rate and sensory evaluation.The results indicated that the appropriate amounts of carrot,celery,parsley,cucumber and spinach powders separately added to catfish patty were in the range of 4% — 6%.Carrot-catfish patty showed the best quality.

关 键 词：鲶鱼肉饼 蔬菜粉 品质 

分 类 号：TS254.5[轻工技术与工程—水产品加工及贮藏工程]