期刊论文

Effects of ozone on deodorization process and gel strength of surimi from silver carp

中文

武汉轻工大学学报

2095-7386

2013

1

15-19

10.3969/j.issn.1009-4881.2013.01.005

本校为第一机构

以白鲢鱼为主要原料,探讨臭氧起始浓度,通臭氧时间,臭氧水温度对鲢鱼鱼糜脱腥工艺以及凝胶强度的影响。在单因素实验研究基础上,应用正交实验优化臭氧处理实验条件。试验结果表明,采用臭氧起始浓度为0.96 mg/L,通臭氧时间为20 min,臭氧水温度为10℃对鲢鱼鱼糜进行处理,其脱腥效果最好,所制成的鱼糜凝胶强度最佳。

As silver carp for study, this paper mainly discusses the effect of ozone treatment ,including initial con-centration, processing time and temperature ,on deodorization process and the gel strengths of Surimi from silver carp.Through the single-factor experiment the influence of three factors on Surimi deodorization process ,and the gel hardness and flexibility was researched .And on the basis , the optimal ozone processing conditions was ob-tained by orthogonal experiments .The results show that the best deodorization process and texture chara...