摘要
以冷藏鲢鱼鱼肉肠为研究对象,分析添加聚丙烯酸钠和面筋蛋白后其在4℃冷藏条件下的质构特性、蒸煮损失率、持水性、pH值和菌落总数的变化。结果表明:添加0.2%的聚丙烯酸钠和3%面筋蛋白可以有效延长鲢鱼鱼肉肠在4℃冷藏的货架期,提高其在冷藏过程中鲢鱼鱼肉肠的pH值、持水性、蒸煮损失、硬度、弹性、黏聚性、咀嚼度和白度的稳定性。
Silver carp fish sausages with sodium polyacrylate （PAAS） and gluten protein were analyzed for texture properties, cooking loss, water holding capacity （WHC）, pH and total plate count during storage at 4℃. The results showed that the shelf life of silver carp fish sausages with 0.2% of PAAS and 3% of gluten protein was lengthened effectively, and the pH, WHC, cooking loss, hardness, springiness, cohesiveness, chewiness and whiteness were stabilized during the refrigerated storage.
出处
《肉类研究》
北大核心
2015年第4期20-25,共6页
Meat Research
基金
国家自然科学基金青年科学基金项目(31301418)
"十二五"国家科技支撑计划项目(2012BAD29B06)
关键词
鱼肉肠
冷藏
聚丙烯酸钠
面筋蛋白
fish sausage
refrigeration
sodium polyacrylate
gluten protein
