中国食品添加剂Issue(2)：205-209,5.
食品添加剂对碎米鳙鱼鱼丸弹性模量的影响
Effects of additives on elasticity modulus of fish balls prepared by broken rice and aristichys nobilis
摘要
Abstract
in this broken rice The broken rice and Aristiehthys nobilis fish meat w were used to explore the effect of modified starch, phosphats, sodium alginate on improving the elasticity modulus (EM) offish balls. Texture Analysis was applied to discuss EM for fish balls. The result revealed that modified starch, phosphats, sodium alginate remarkably improved ihe Modulus of Elasticity of fish balls , and the hest condition was adding the above ingredients at 14%~16%, 0. 05% ~0. 1% and 0. 05%~0. 1% respectively. By the analysis of quadratic rotation - orthogonal combination designs, the optimum formula obtained was as follow; 30% flesh fist, 55. 4% broke rice powder, 14. 58% modified starch, 0. 0688% phosphats and 0. 0748% sodium alginate. The experiment provided the feasible reference and preliminary theoretical basis for the enterprise.关键词
鳙鱼/碎米/弹性模量/二次旋转回归Key words
broken rice/ aristichthys nobilis/ modulus of elasticity/ quadratic rotation-orthogonal combination designs分类
轻工纺织引用本文复制引用
程玮嘉,周裔彬,张健,阮杨锋..食品添加剂对碎米鳙鱼鱼丸弹性模量的影响[J].中国食品添加剂,2012,(2):205-209,5.基金项目
国际交际项目(S2012ZR0135). （S2012ZR0135）
