食品与机械2016，Vol.32Issue(12)：22-25,4.DOI:10.13652/j.issn.1003-5788.2016.12.005
工艺条件对蛋清鲢鱼鱼糜凝胶特性的影响
Effect of process conditions ongel properties of egg white silver carp surimi
摘要
Abstract
In order to improve the quality and add the value of silver carp surimi,the effect of different process conditions such as egg white powder,rinsing,heating,and frozen storage on gel properties of egg white silver carp surimi was investigated by using the texture profile analysis.The results showed that egg white powder had sig-nificant effect on gel strength with 7.0%.Silver carp surimi made by washing two times with water and one time with 1 .0% NaCl solution,however,rinsing solution with Ca2+ was inadvisable.After processed under the heating method of 2-phase,40 ℃ hot-watering for 60 min andthen 85 ℃ steaming heating for 30 min,the best gel strength was obtained.Egg white silver carp surimi will go bad obvi-ously under refrigerated for 7 days.The gel properties of egg white silver carp surimi were significantly improved through the optimum conditions.关键词
蛋清/鲢鱼/鱼糜/凝胶特性/质构分析Key words
egg white/silver carpsurimi/gel properties/texture pro-file analysis引用本文复制引用
王希希,林超,李向红,许美玉,黄群,安凤平..工艺条件对蛋清鲢鱼鱼糜凝胶特性的影响[J].食品与机械,2016,32(12):22-25,4.基金项目
国家公益性行业(农业)专项(编号:201303084) （农业）
湖南省水生资源食品加工工程技术研究中心开放基金(编号:170005) （编号:170005）
