摘要
研究了猪瘦肉、猪肥膘添加量对鱼糜制品凝胶强度、持水性、色度、感官品质的影响。试验结果表明,添加30%的猪瘦肉和6%的猪肥膘,产品的凝胶特性和持水性较好,感官品质适宜。鱼糜制品中添加猪肉可以使产品具有鲜香味,可掩盖鱼糜制品的腥味。
Effects of proportion of pig lean meat and fat on gel strength, water holding capacity, color, and sensory quality of surimi - based food were studied. Gel strength and water holding capacity of the frozen product can be improved by adding lean meat. The fishy smell of the product was lessened and the fragrance was strengthened by adding pig fat. The optimum proportion of lean meat and fat was 30 % and 6 %, respectively.
出处
《肉类工业》
2006年第1期32-35,共4页
Meat Industry
基金
武汉市农产品加工技术及产业化重大专项(2002200513205)
关键词
猪瘦肉
猪肥膘
鱼糜制品
凝胶强度
持水性
pig lean meat pig fat surimi - based product gel strength water holding capacity
