CAJ | 학술논문

以白鲢鱼为主要原料,探讨臭氧起始浓度,通臭氧时间,臭氧水温度对鲢鱼鱼糜脱腥工艺以及凝胶强度的影响.在单因素实验研究基础上,应用正交实验优化臭氧处理实验条件.试验结果表明,采用臭氧起始浓度为0.96 mg/L,通臭氧时间为20 min,臭氧水温度为10℃对鲢鱼鱼糜进行处理,其脱腥效果最好,所制成的鱼糜凝胶强度最佳.
이백련어위주요원료,탐토취양기시농도,통취양시간,취양수온도대련어어미탈성공예이급응효강도적영향.재단인소실험연구기출상,응용정교실험우화취양처리실험조건.시험결과표명,채용취양기시농도위0.96 mg/L,통취양시간위20 min,취양수온도위10℃대련어어미진행처리,기탈성효과최호,소제성적어미응효강도최가.
@@@@As silver carp for study, this paper mainly discusses the effect of ozone treatment ,including initial con-centration, processing time and temperature ,on deodorization process and the gel strengths of Surimi from silver carp.Through the single-factor experiment the influence of three factors on Surimi deodorization process ,and the gel hardness and flexibility was researched .And on the basis , the optimal ozone processing conditions was ob-tained by orthogonal experiments .The results show that the best deodorization process and texture characteristics is produced under the following conditions:ozone initial concentration is 0.96 mg/L, temperature 10 ℃for 20 min.