摘要
对亚麻籽胶能够提高肉制品水分稳定性,增强鱼丸制品的保油、保水性,提高鱼肉制品自身弹性,赋予产品在保质期内良好的口感和外观等方面的功能特性进行了大量研究,确定了鱼丸制品中亚麻籽胶与脂肪和水的配比为1∶60∶60,淀粉添加量为17%,大豆分离蛋白添加量0.8%,产品感观评价最好。
In this paper the capability of flaxseed gum to improve water stability, enhance water and oil retention and increase flexibility of the fish meatball were studied. Besides, the function of keeping good taste and nice appearance of the products during its shelf-time by adding flaxseed gum were investigated. The results showes under the following conditions, the ratio of flaxseed gum, fat and water is 1：60：60, the starch addition is 17% and the accession of soy isolated protein volume is 0.8 %, best sensory evaluation of the product could be got.
出处
《肉类工业》
2007年第11期30-32,共3页
Meat Industry
关键词
亚麻籽胶
功能特性
稳定性
flaxseed gum
functional characteristics
stability
