食品工业科技2012，Vol.33Issue(5)：80-82,86,4.
漂洗方式对微粒化鱼浆品质的影响
Effect of washing process on the quality of micronized fish paste
摘要
Abstract
Micronized fish paste from silver carp（Hypophthalmichthys molitrix） was prepared by wet grinding method.The effects of washing process on the quality of micronized fish paste were investigated.Washing process could significanly improve the emulsifying property,water holding capacity,gel properties,texture charateristics and color of micronized fish paste（P0.05）.However,the size distribution of fish bone in the micronized fish paste could not be affected by washing.The micronized fish paste washed with water for twice and subsequently with 0.5% NaCl solution for once（washing process III） exhibited better quality.The emulsifying property,water holding capacity,gel strength,hardness,chewness and whiteness of micronized fish paste prepared by washing process III increased by 6.31g/m2,5.66%,28.01g·cm,60.34g,27.73g and 1.13,respectively.关键词
微粒化鱼浆/乳化性/持水性/凝胶特性/质构特性Key words
micronized fish paste/emusifying activity/water holding capacity/gel properties/texture charateristics分类
轻工纺织引用本文复制引用
雷跃磊,熊善柏,赵思明..漂洗方式对微粒化鱼浆品质的影响[J].食品工业科技,2012,33(5):80-82,86,4.基金项目
现代农业产业技术体系专项基金 （）
