文章摘要
沈月新,张旭Min.提高冷冻鱼片质量的研究[J].上海海洋大学学报,1996,(3):177-181
提高冷冻鱼片质量的研究
STUDY ON QUALITY IMPROVEMENT OF FROZEN FISH FILLET
  
DOI:
中文关键词: 鱼片 冷冻鱼片 草鱼 浸渍液 氯化钠 三聚磷酸钠
英文关键词: frozen fillet,grass carp,soak, sodium chloride, sodium tripolyphosphate
基金项目:
沈月新  张旭Min
上海水产大学食品学院!200090
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中文摘要:
      本文研究了冻前浸渍液处理方法对提高冷冻草鱼片捏的效果。研究结果表明:(1)经浸渍处理的冷冻草鱼片,其液滴损失量减少,蛋白质冷冻变性降低,风味和口感明显得到改善。92)在五种浸渍液中,以12%氯化钠与0.2%三聚磷酸钠的混合浸渍液效果尤为显著。
英文摘要:
      The effect of soaking solution on improvement of the frozen fillet quality of grass carp was studied in this paper. The results show that: (1) The fillet soaked in salt solutions exhibited less drip loss and protein denaturation during freezing,and its flavor and mouthfeel were pronouncedly improved. (2) Of the five various recipes of soaking solution,a salt solution composed of 12 % sodium chloride and o. 2 % sodium tripolyphosphate was the most effective one.
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