臭氧对鲢鱼鱼丸品质的影响OA北大核心CSCDCSTPCD
Effect of ozone on the quality of fish-ball made from silver carp
研究了在漂洗和擂溃工序中添加臭氧对鲢鱼鱼丸色泽和凝胶强度的影响,并对臭氧处理鱼丸的条件进行优化.结果表明:在擂溃工序中添加0.8 mg·L~(-1)臭氧,在40 ℃下水浴35 min,鱼丸的持水性、色泽和质构特性最佳.
The effect of ozone treatment in washing and blending processes on the color and gel strength of fish-ball made from silver carp was investigated, and the optimum conditions were searched. Fish-ball with the best water capacity, color and texture charac-teristics was produced under the following conditions; ozone concentration 0.8 mg · L~(-1) in blending processes, temperature 40 ℃ for 35 min in water bathing.
谢三都;陈荔红;张怡;郑宝东
福建农林大学食品科学学院,福建,福州,350002福建农林大学食品科学学院,福建,福州,350002福建农林大学食品科学学院,福建,福州,350002福建农林大学食品科学学院,福建,福州,350002
轻工纺织
臭氧鱼丸持水性色泽质构特性
ozone fish-ball water capacity color texture characteristics
《福建农林大学学报（自然科学版）》 2009 (5)
552-557,6
福建省科技厅重大资助项目(2006SZ0001-9).
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