食品科学 ›› 2006, Vol. 27 ›› Issue (12): 531-534.
• 工艺技术 • 上一篇 下一篇
王卫芳,李丹丹,熊善柏,洪艳平
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WANG Wei-Fang, LI Dan-Dan, XIONG Shan-Bai, HONG Yan-Ping
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摘要: 本文研究了猪瘦肉、猪肥膘添加量对鱼糜制品凝胶强度、持水性、色度、感官品质的影响。实验结果表明,添加30%的猪瘦肉和6%的猪肥膘,产品的凝胶特性和持水性较好,感官品质适宜。鱼糜制品中添加猪肉可以使产品具有鲜香味,可掩盖鱼糜制品的腥味。
关键词: 猪瘦肉, 猪肥膘, 鱼糜制品, 凝胶强度, 持水性
Abstract: Effects of proportion of pig lean meat and fat on gel strength, water holding capacity, color, and sensory quality of surimi-based food were studied. Gel strength and water holding capacity of the frozen product can be improved by adding lean meat. The fishy smell of the product was lessened and the fragrance was strengthened by adding pig fat. The optimum proportion of lean meat and fat added is 30% and 6%, respectively.
Key words: pig lean meat, pig fat, surimi-based product, gel strength, water holding capacity
王卫芳, 李丹丹, 熊善柏, 洪艳平. 猪肉添加量对鱼糜凝胶制品品质的影响[J]. 食品科学, 2006, 27(12): 531-534.
WANG Wei-Fang, LI Dan-Dan, XIONG Shan-Bai, HONG Yan-Ping. Effects of Proportion of Pig Lean Meat and Fat on Quality of Surimi-based Product[J]. FOOD SCIENCE, 2006, 27(12): 531-534.
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