Position: Home > Articles > Research on Elasticity of Ietalurus punetaus Fish-balls
Food and Nutrition in China
2012,18
(04)
33-36
斑点叉尾鱼丸弹性的研究
作 者：
叶红;龙玉平;黄琴;唐桂仙;吴虹;余姣;顾仁勇
单 位：
吉首大学化学化工学院
关键词：
斑点叉尾鱼丸;弹性;魔芋精粉;马铃薯淀粉;蛋清
摘 要：
通过添加魔芋精粉、马铃薯淀粉及蛋清3种辅料以提高斑点叉尾鱼丸弹性及感官品质。采用单因素试验分别考察了3种辅料添加量与鱼丸弹性及感官品质的关系,再采用正交试验确定3种配料的最佳配比。结果表明,魔芋精粉2.5%、马铃薯淀粉7.5%和蛋清4.5%添加到鱼丸中,鱼丸弹性及感官综合品质最佳。
译 名：
Research on Elasticity of Ietalurus punetaus Fish-balls
作 者：
YE Hong,LONG Yu-ping,HUANG Qin,TANG Gui-xian,WU Hong,YU Jiao,GU Ren-yong(College of Chemistry and Chemical Engineering,Jishou University,Jishou 416000,China)
关键词：
Ietalurus punetaus fish-balls;elasticity;konjak powder;potato starch;egg white
摘 要：
Konjak powder,potato starch and egg white were added to improve the elasticity and sensory quality of Ietalurus punetaus fish-balls.Three kinds of ingredients were investigated respectively on relation with the fish-balls elasticity and sensory quality by using single factor experiment,and the orthogonal experiment was used to determine the optimum formulation of 3 kinds of ingredients.The results showed that when Konjak powder 2.5%,potato starch 7.5% and egg white 4.5% were added into fish-balls,the elasticity and sensory quality achieved the best.
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