不同蔬菜粉添加比例对鲶鱼肉饼品质的影响

食品科学 ›› 2012, Vol. 33 ›› Issue (15): 113-117.

不同蔬菜粉添加比例对鲶鱼肉饼品质的影响

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,*

1.天津农学院食品科学系 2.国家大宗淡水鱼加工技术研发分中心 3.山西农业大学食品学院

收稿日期:2011-07-29 修回日期:2012-06-19 出版日期:2012-08-15 发布日期:2012-09-07
通讯作者: 马俪珍 E-mail:malizhen-6329@163.com
基金资助:
鲶鱼精深加工技术集成与工程示范

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

Received:2011-07-29 Revised:2012-06-19 Online:2012-08-15 Published:2012-09-07

摘要/Abstract

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。

关键词: 鲶鱼肉饼, 蔬菜粉, 品质

Abstract: 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.

Key words: catfish patty, vegetable powder, quality

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,*. 不同蔬菜粉添加比例对鲶鱼肉饼品质的影响[J]. 食品科学, 2012, 33(15): 113-117.

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