安徽农业科学2011，Vol.39Issue(34)：21345-21347,3.
低值鱼鱼丸冷冻解冻过程中的品质变化研究
Study on the Quality Changes of Low Value Sea Fish Ball during Freezing and Thawing Process
尹忠慧 1王海军 1马福敏 2杨磊 1张革新1
作者信息
- 1. 大连金州新区食品药品监督检测中心,辽宁大连116100
- 2. 辽宁中医药大学食品工程学院,辽宁大连 116600
- 折叠
摘要
Abstract
[Objective] The aim was to optimize the technique conditions of fish ball freezing and thawing. [ Method ] Single factor experiment was adopted to study the effects offish types, freezing temperature, rate and thawing temperature on quality offish ball; then with Pseudosciaena polyactis fish ball as object and sensory quality score as evaluating index .the optimum conditions were obtained through L9(33) orthogonal experiment. [Result] The optimum conditions were freezing temperature -40 ℃ .freezing rate 8 ℃/min,thawing temperature 10 ℃. [Conclusion ] The study will provide reference for deeply processing of low value sea fish in China.关键词
低值鱼/鱼丸/冷冻解冻/工艺优化Key words
Low value sea fish/ Fish ball/ Refrigerating and thawing/ Process optimization分类
农业科技引用本文复制引用
尹忠慧,王海军,马福敏,杨磊,张革新..低值鱼鱼丸冷冻解冻过程中的品质变化研究[J].安徽农业科学,2011,39(34):21345-21347,3.
