肉类工业
肉類工業
육류공업
MEAT INDUSTRY
2012年
1期
36-39
,共4页
叶红%龙玉平%黄琴%唐桂仙%吴虹%余姣%顾仁勇
葉紅%龍玉平%黃琴%唐桂仙%吳虹%餘姣%顧仁勇
협홍%룡옥평%황금%당계선%오홍%여교%고인용
斑点叉尾鮰鱼丸%弹性%魔芋精粉%马铃薯淀粉%蛋清
斑點扠尾鮰魚汍%彈性%魔芋精粉%馬鈴藷澱粉%蛋清
반점차미회어환%탄성%마우정분%마령서정분%단청
ictalurus punetaus fish balls%elasticity%konjak powder%potato starch%egg white
通过添加魔芋精粉、马铃薯淀粉及蛋清三种辅料以提高斑点叉尾鮰鱼丸弹性及感官品质。采用单因素实验分别考察了三种辅料添加量与鱼丸弹性及感官品质的关系,再采用正交实验确定三种配料的最佳配比。结果表明：魔芋精粉2.5%、马铃薯淀粉7.5%和蛋清4.5%添加到鱼丸中,鱼丸弹性及感官综合品质最佳。
通過添加魔芋精粉、馬鈴藷澱粉及蛋清三種輔料以提高斑點扠尾鮰魚汍彈性及感官品質。採用單因素實驗分彆攷察瞭三種輔料添加量與魚汍彈性及感官品質的關繫,再採用正交實驗確定三種配料的最佳配比。結果錶明：魔芋精粉2.5%、馬鈴藷澱粉7.5%和蛋清4.5%添加到魚汍中,魚汍彈性及感官綜閤品質最佳。
통과첨가마우정분、마령서정분급단청삼충보료이제고반점차미회어환탄성급감관품질。채용단인소실험분별고찰료삼충보료첨가량여어환탄성급감관품질적관계,재채용정교실험학정삼충배료적최가배비。결과표명：마우정분2.5%、마령서정분7.5%화단청4.5%첨가도어환중,어환탄성급감관종합품질최가。
Konjak powder,potato starch and egg white were added to improve the elasticity and sensory quality of ictalurus punetaus fish balls.Three kinds of ingredients addition on relation of the fish-balls elasticity and sensory quality were investigated respectively by using single-factor experiment,and the orthogonal experiment was used to determine the optimum formulation of the three kinds of ingredients.The results showed that when konjak powder 2.5%,potato starch 7.5% and egg white 4.5% were added into fish balls,the elasticity and sensory quality could achieve the best.
