CAJ | 학술논문

以罗非鱼肉为原料，探讨玉米鱼肉香肠的生产工艺。玉米、淀粉、盐、大豆蛋白粉、料酒和姜汁等辅料及凝胶化过程的温度对改善鱼肉香肠的感官品质起着十分重要的作用。为了获得最佳工艺条件，选择淀粉、盐和凝胶化温度进行的响应面试验结果表明：添加9%淀粉、2.3%盐、43℃条件下凝胶化制成的鱼肉香肠，具有肠体饱满、富有弹性、色泽纯正、风味独特、入口醇香、营养丰富的特点。
이라비어육위원료，탐토옥미어육향장적생산공예。옥미、정분、염、대두단백분、료주화강즙등보료급응효화과정적온도대개선어육향장적감관품질기착십분중요적작용。위료획득최가공예조건，선택정분、염화응효화온도진행적향응면시험결과표명：첨가9%정분、2.3%염、43℃조건하응효화제성적어육향장，구유장체포만、부유탄성、색택순정、풍미독특、입구순향、영양봉부적특점。
The tilapia was used as the main raw material to find out the optimum process of the maize fish sausages. The maize, starch, salt, soy protein powder, cooking wine and ginger and other supplement material and gelling temperature play very important roles in improving the sensory evaluation of fish sausages. The optimum process is obtained by using response surface experiment which contains three factors , such as the starch, salt, and gelling temperature. The result shows that, with adding 9%starch, 2.3%salt and the gelling temperature 43 ℃ with the best products which are high springiness, color pure, unique flavor, and rich in nutrition.