食品工业科技2018，Vol.39Issue(6)：8-12,5.DOI:10.13386/j.issn1002-0306.2018.06.002
罗非鱼与四种海水鱼混合鱼糜的凝胶特性
Gel properties of tilapia and four species of sea fish mixed surimi
摘要
Abstract
This article selected tilapia respectively mixing with four sea fish (mackerel,sea bass,golden pompano,kite cuttle)to prepare mixed surimi in order to get the surimi products with good gel properties and lower cost.By measuring the gel properties of the tilapia mixed surimi,get the best mix proportion.The results showed that when tilapia surimi added separately with 60％ mackerel,60％ sea bass,40％ golden pompano and 40％ kite cuttle,compared with the single tilapia surimi,the gelatine strength of the tilapia mixed surimi were improved by the percentage of 82.5％,79.4％,44.3％,27.2％ and the salt soluble protein content of the tilapia mixed surimi were improved by the percentage of 115.6％,104.5％,100.4％,75.6％,the surimi products mixed by tilapia-mackerel and tilapia-sea bass had better gel properties.关键词
罗非鱼/混合鱼糜/凝胶特性/盐溶性蛋白Key words
tilapia/mix surimi/gel properties/salt soluble protein分类
轻工纺织引用本文复制引用
何晓萌,黄卉,李来好,杨贤庆,郝淑贤,魏涯,吴燕燕..罗非鱼与四种海水鱼混合鱼糜的凝胶特性[J].食品工业科技,2018,39(6):8-12,5.基金项目
国家自然科学基金(31401563,31601533) （31401563,31601533）
国家现代农业(罗非鱼)产业技术体系建设专项(CARS-49) （罗非鱼）
国家支撑计划项目(2015BAD17B03-1) （2015BAD17B03-1）
农业部财政重大专项(NFZX2013) （NFZX2013）
“扬帆计划”引进创新创业团队专项资助(2015YT02H109). （2015YT02H109）
