| 路红波,吴佳莉.白鲢鱼糕加工工艺的优化研究.渔业科学进展,2011,32(2):106-110 |
| 白鲢鱼糕加工工艺的优化研究 |
| Studies on the optimal conditions for silver carp fish-cake processing |
| 投稿时间：2010-06-18 修订日期：2010-12-23 |
| DOI： |
| 中文关键词: 白鲢鱼 鱼糕 工艺 感官品质 凝胶强度 |
| 英文关键词: Silver carp Fish-cake Craft Sensory quality Gel strength |
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| 中文摘要: |
| 利用低值的淡水鱼——白鲢为主要原料加工传统鱼糕，以感官品质和凝胶强度为指标，通过单因素和正交试验对白鲢鱼糕关键工艺进行优化。结果表明，白鲢鱼糕最佳工艺组合为：加热(汽蒸)时间10 min、擂溃时间15 min、两次清水漂洗和l次0.5 %盐水漂洗。该工艺条件的白鲢鱼糕不仅感官品质好，且具有较大凝胶强度。此项研究对低值白鲢资源开发利用有着重要的意义。 |
| 英文摘要: |
| Fish-cake was made of low-cost freshwater silver carp. Single factor experiment and orthogonal design were applied to optimize the critical processing conditions of fish cake using sensory quality and gel strength as the quality indices. The results showed that the optimal parameters of several key steps were as follows: heating (steaming) for 10min→chopping and mixing for 15min→rinsed with freshwater twice→rinsed with 0.5 % saline water. The fish-cake made under these processing conditions showed good sensory quality and relatively stronger gel strength. This fish-cake processing technique is valuable to develop and utilize low-cost freshwater silver carp. |
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