淡水鱼鱼糜性质研究  

Characteristics of Fresh Water Fish Mince

作　　者：楼明[1] 

机构地区：[1]杭州商学院食品科学与工程系,浙江杭州310035

出　　处：《水产科学》2003年第5期14-17,共4页Fisheries Science

摘　　要：采用清水漂洗、盐水漂洗和碱水漂洗、钙离子、热处理方法对草鱼、白鲢鱼糜进行试验,阐明诸因素对草鱼、白鲢鱼糜凝胶性能的影响,为生产鱼糜制品提供合理的工艺参数、研究表明,草鱼2次清水与1次盐水漂洗凝胶性能较好,鲢鱼鱼糜的最佳钙离子质量分数为0 5%。Effects of clear water,salt water and alkaline water on gelatin properties of grass carp mince,and effect of calcium chloride on gelatin properties of silver carp mince and grass carp minces were studied during two thermal treatments.The results showed that the combination of two water washing and one salt washing could get the best gelatin.The optimum consistency of calcium chloride on silver carp mince is 0.5% in weight.

关 键 词：淡水鱼鱼糜 性质 漂洗条件 钙离子 热处理 

分 类 号：TS254.5[轻工技术与工程—水产品加工及贮藏工程]