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Effects of rinsing technique and cryoprotectants on gel character and whiteness of the surimies made of 6 West Africa fishes
Author(s): 
Pages: 80-84
Year: Issue:  2
Journal: JOURNAL OF FISHERY SCIENCES OF CHINA

Keyword:  漂洗工艺抗冻剂西非鱼鱼糜凝胶强度白度;
Abstract: 研究了不同漂洗工艺和抗冻剂对几种西非鱼鱼糜冻藏后凝胶特性和白度的影响。结果发现,用NaHCO3、柠檬酸和CaCl2溶液进行漂洗可明显提高鱼糜制品的硬度和凝胶强度,但对弹性的影响不大,因而凝胶强度的增加主要是由硬度的变化引起的;用NaHCO3和NaClO漂洗可明显提高鱼糜的白度,尤其是对红色肉含量较高的鱼类;抗冻剂能明显提高鱼糜制品的凝胶强度。
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