摘要
本文研究尼罗罗非鱼鱼糜的凝胶特性,试验结果表明:尼罗罗非鱼属于难凝胶化也不易凝胶劣化的鱼种,凝胶热稳定性能较好,尼罗罗非鱼较不易冷冻变性,原料的处理方式会影响到鱼糜的凝胶形成能力,漂洗可以提高凝胶强度和白度,添加TGase产生的粘合作用对提高罗非鱼鱼糜弹性很有效。
Gel properties of Tilapia Surimi was investigated in this paper.The results showed that Tilapia Surimi is not only difficult in gelation but also difficult in gel-degradation,It had stronger thermal stability and resistance to freezing denaturation.The surimi gel-forming ability is affect by the handling of raw materials.Rinsing could effectively improve the gel property and whiteness,and TGase could effectively improve the gel property also.
出处
《福建水产》
2007年第4期50-53,共4页
Journal of Fujian Fisheries
关键词
罗非鱼
凝胶特性
冷冻鱼糜
水产加工
Tilapia
gel properties
freezing surimi
aquatic processing
