我国淡水鱼鱼糜的研究情况  

Research Situation about Freshwater Fish Minced Meat

作　　者：张俊杰[1] 曾庆孝[1] 

机构地区：[1]华南理工大学食品与生物工程学院

出　　处：《食品与发酵工业》2002年第9期57-63,共7页Food and Fermentation Industries

摘　　要：较详细的介绍了我国淡水鱼鱼糜的稳定性、凝胶性、凝胶影响因素等方面的研究情况 。The stability,gelation property and effecting factors on gelation of freshwater fish paste were introduced in detail.Some advice on the development of freshwater fish minced meat and it products was given.

关 键 词：淡水鱼 鱼糜 胶凝 稳定性 

分 类 号：TS254[轻工技术与工程—水产品加工及贮藏工程]