摘要
以鲶鱼肉为原料,进行鲶鱼香肠加工工艺优化研究,确定了鲶鱼香肠最佳工艺参数为:擂溃时间为5 min,淀粉添加量为50 g/kg,食盐添加量为30 g/kg。以鲶鱼骨酶解物做防腐剂,探索酶解物对鲶鱼香肠的抑菌效果,结果表明鲶鱼骨酶解物对香肠有一定抑菌效果,其中1.5%的添加量效果最佳。
With catfish as raw material, the processing technology of catfish sausage was studied. The results of study show that the optimal processing conditions were the stirring time 5 min, starch 50 g/kg and salt 30 g/kg. The preservation of catfish sausage using the enzymatic hydrolysis product of catfish bone was explored. The addition of 1.5 0/0 was better.
出处
《食品研究与开发》
CAS
北大核心
2009年第8期126-128,共3页
Food Research and Development
关键词
鲶鱼香肠
酶解物
防腐
catfish sausage
enzymatic hydrolysis product
preservation
