不同淀粉对鱼糜凝胶特性的影响
Effects of Different Starches on the Gelation Properties of Minced Fish
佘文海 1韩琦 1董浩 2马海霞3
作者信息
- 1. 广州禄仕食品有限公司,广东 广州 510820;广东省水产资源产业化工程技术研究中心,广东 广州 510820
- 2. 仲恺农业工程学院 轻工食品学院,广东 广州 510225
- 3. 中国水产科学研究院南海水产研究所,广东 广州 510300
- 折叠
摘要
淀粉作为食品辅料,广泛应用于鱼糜制品中.不同淀粉对鱼糜凝胶特性有不同的影响,特别是经过不同的处理方法所获得的淀粉在鱼糜制品中的应用有明显的差异.因此,本文阐述了不同淀粉对鱼糜凝胶特性的影响,期望其能够更好地应用于鱼糜制品中.
Abstract
Starch,as a food accessory,is widely used in minced fish products.Different starches have different effects on the gelation properties of minced fish,especially the application of starches obtained by different treatment methods in minced fish products is obviously different.Therefore,the effects of different starches on the gelation properties of minced fish were discussed in this paper,and it is expected that they can be better applied in minced fish products.
关键词
淀粉/鱼糜/凝胶特性Key words
starch/minced fish/gelation properties引用本文复制引用
出版年
2024
NETL
NSTL
万方数据