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Position: Home > Articles > Surimi Functional Products with Tilapia By-products MEAT RESEARCH 2010 (7) 84-87

罗非鱼下脚料鱼糜系列功能性产品的开发

作  者:
秦刚;王庭
单  位:
西南大学食品科学学院
关键词:
罗非鱼;下脚料;鱼糜;功能性食品;开发
摘  要:
罗非鱼加工的下脚料以碎鱼肉、鱼骨、鱼头、鱼皮、鱼内脏、鱼鳞为主,含有丰富的蛋白质、多种矿物质、氨基酸以及不饱和脂肪酸等营养物质。为了综合利用丰富的罗非鱼资源,本文应用高压蒸煮、酸浸泡-熬煮、擂溃、成型、平板速冻等关键技术对罗非鱼下脚料进行加工开发。
译  名:
Surimi Functional Products with Tilapia By-products
作  者:
QIN Gang,WANG Ting (College of food science,Southwest University,Chongqing 400716,China)
关键词:
tilapia;byproduct;surimi;functional product;development
摘  要:
The tilapia byproducts,which mainly include shredded meats,fish bones,fish heads,fish skin,fish offal,etc.,are rich in protein,minerals,amino acids,unsaturated fatty acids and so on.In order to make comprehensive utilization of tilapia resources,high-pressure cooking,acid immersion-boiled,beating,forming,plate frozen and other key technologies are adopted to develop different products with tilapia byproducts in this paper.

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