摘要
鱼圆制品的凝胶强度和感官评价指标是评价鱼圆制品质量的重要指标,以低值鱼糜作为原料,研究大豆分离蛋白、马铃薯淀粉等物质对鱼圆凝胶特性以及感官指标的影响,确定影响鱼圆制品品质的主要配料和比例,其中主要配料的比例为鱼糜60%,大豆分离蛋白10%,马铃薯淀粉13%,植物油3.5%。
The gel strength and sensory evaluation are important quality indexes of surimi products. In this paper, taking the low surimi as raw material, the effect of ingredients is studied such as soy protein isolate, potato starch and oil. The results show that the optimum additions are as follows： surimi products 60%, soy protein isolate 10%, potato starch 13%, vegetable oil 3.5%.
出处
《农产品加工（下）》
2013年第12期14-16,19,共4页
Farm Products Processing
关键词
鱼圆
凝胶强度
感官评价
surmi products
gel strength
sensory evaluation
