摘要
以产品的膨润度、溶出率、最大拉伸阻力、延伸度和感官品质为评价指标,研究了木薯淀粉、海藻酸钠以及鱼糜添加量对速冻鱼肉面条品质的影响。结果表明,当鱼糜用量为45%,海藻酸钠添加量为0.10%,混合粉中木薯淀粉含量为12%时,鲢鱼肉面条的溶出率较小,膨润度适中,面筋网络的膨胀能力较强且面筋的强度大,产品口感爽滑,软硬适中,质地致密,色泽洁白均一,具有鱼肉特有的鲜香味。
New fish noodles were prepared from silver carp, tapioca starch and sodium alginate. And the effects of their amounts on the quality of the noodles were studied by using solubility, swelling power, maximum resistance to extension, extensibility and/or sensory indexes. The results showed that they exerted different actions on the quality of the noodles. An optimum formula （w/w） for making the noodles was 45% of fish paste, 12% of tapioca starch and 0.10% of sodium alginate. Noodles made according to the formula exhibited lower solubility, appropriate swelling power, moderate expansibility and strength, and better sensory quality.
出处
《食品与发酵科技》
CAS
2009年第6期66-68,71,共4页
Food and Fermentation Science & Technology
关键词
鲢鱼肉面条
品质
木薯淀粉
海藻酸钠
silver carp neodles
quality
tapioca starch
sodium alginatc
