食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2015年
6期
124-127
,共4页
李萌立%杨梦昕%李忠海%付湘晋
李萌立%楊夢昕%李忠海%付湘晉
리맹립%양몽흔%리충해%부상진
鱼糕%凝胶%品质
魚糕%凝膠%品質
어고%응효%품질
fish cake%gels%quality
鱼糕是江汉平原的一种传统鱼糜制品，具有鲜香柔嫩的特点，深受湖北人民的喜爱。凝胶性质关系到鱼糕的质构、保水性和口感，这些都是衡量鱼糜制品品质的关键指标。本文综述了鱼糕的原辅料以及加工工艺对鱼糕凝胶性质的影响。
魚糕是江漢平原的一種傳統魚糜製品，具有鮮香柔嫩的特點，深受湖北人民的喜愛。凝膠性質關繫到魚糕的質構、保水性和口感，這些都是衡量魚糜製品品質的關鍵指標。本文綜述瞭魚糕的原輔料以及加工工藝對魚糕凝膠性質的影響。
어고시강한평원적일충전통어미제품，구유선향유눈적특점，심수호북인민적희애。응효성질관계도어고적질구、보수성화구감，저사도시형량어미제품품질적관건지표。본문종술료어고적원보료이급가공공예대어고응효성질적영향。
Fish cake is a traditional surimi food of Jianghan Plain loved by local people. The gel property of fish-cake is connected to texture, water-retaining property and taste which are the key factors for evaluating the character of surimi products. This paper summarized the effect of the raw and supplementary materials and processing technology on the gel of fish cake.
