摘要
以罗非鱼肉为原料,经过采肉、擂溃、成丸、加热等工艺研制成优质罗非鱼鱼丸,探讨影响制品弹性的因素。
The technology of tilapia surimi processing was studied, and emphasis on discussing the factors which impacted the elasticity of surimi.
出处
《食品科技》
CAS
北大核心
2006年第2期39-41,共3页
Food Science and Technology
关键词
罗非鱼
鱼丸
弹性
tilapia
surimi
elasticity
