食品工业科技Issue(1)：82-84,87,4.
咸鸭蛋蛋清对罗非鱼鱼糜凝胶品质的影响
Effect of salted egg white on the gel quality of tilapia surimi
摘要
Abstract
The effects of salted egg white on the gel quality of tilapia surimi were investigated by sensory evaluation and testing the texture of the surimi gels.Results showed that salted egg white could enhance the whiteness of tilapia surimi gels,while reducing the gel strength and water retention property slightly,with no obvious degradation on the gel quality of tilapia surimi.The gel properties and flavor of tilapia surimi gels were satisfactory when the mass ratio of salted egg protein to total protein of mixture was equal or lesser than 2/15.关键词
咸蛋清/鱼糜/罗非鱼/凝胶强度Key words
salted egg white/surimi/tilapia/gel strength分类
轻工纺织引用本文复制引用
赖燕娜,傅亮,赖雄伟,吴建中..咸鸭蛋蛋清对罗非鱼鱼糜凝胶品质的影响[J].食品工业科技,2012,(1):82-84,87,4.基金项目
广东省教育部产学研专项项目 （）
粤港关键领域重点突破招标项目佛山专项 （）
