影响鱼糜制品因素的研究

Studies on Some Factors Affecting Minced fish Product

DOI：

中文关键词: 鱼糜凝胶,质构,淀粉,食盐,加热

英文关键词: Minced fish gel,Texture,Starch,Salt,Heating

基金项目:

杨方琪 高福成 胡春

无锡轻工业学院食品科学与工程系

(杨方琪，高福成)

，无锡轻工业学院食品科学与工程系(胡春)

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中文摘要:

研究了影响白鲢鱼糜凝胶质构的淀粉、食盐、水及加热条件等因素,得出淀粉、食盐和水添加量的建议值,通过加热条件的讨论,提出鱼糜凝胶形成过程的模型。

英文摘要:

Effects of starch, salt, water content and heating condition on the texture of minced fish (Silver Carp) gel were studied. The suggested Contents of starch, salt and wa- ter were 10%. 3%. 10%. respectively. With the discussion of heating, a proposed model

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