摘要
漂洗工艺是制作鱼糜制品过程中的一项特殊工艺要求。本试验采用三种漂洗方法，即清水漂洗、盐水漂洗和碱水漂洗，研究不同漂洗条件对鲢鱼ｐＨ值、保水性和蛋白质含量的影响。结果表明，不同漂洗方法对鱼肉保水性和蛋白质含量影响均很大，采用二次清水漂洗和一次盐水漂洗，测得的产品保水性较高，而且蛋白质损失也较少。
In surimi processing,washing is very important.Effect of distilled water,salt water and alkaline water on pH value,water holding capacity (WHC)and protein extration of silver carp were evaluated.The results showed that washing with distilled water,0.5% NaC1 and 0.5% NaHCO 3 have effective role on WHC and protein loss when they were used alone or combination.There were less protein loss and high WHC when using two washing cycles with water and one washing cycle with salt water.
出处
《肉类研究》
1999年第1期18-21,共4页
Meat Research
关键词
鲢鱼
漂洗
保水性
蛋白质损失率
Silver carp mince
Washing
Water holding capacity
Protein loss
