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亲水胶体对竹荚鱼鱼糜凝胶特性的影响（Effect of Hydrocolloids on the Gel Properties of Horse-mackerel Surimi）
亲水胶体 竹荚鱼 鱼糜
2009/5/22
研究了亲水胶体类型和添加量对竹荚鱼鱼糜凝胶特性的影响。通过对竹荚鱼鱼糜的质构特性、持水力和白度的测定，以及超微结构观察等结果表明，添加可得胶、罗望子胶、魔芋胶、卡拉胶、琼胶和CMC的鱼糜凝胶能形成均匀、致密的三维凝胶网络结构，因此能显著改善竹荚鱼鱼糜的凝胶特性，其中可得胶的效果最显著，其次是罗望子胶、魔芋胶、卡拉胶；添加瓜尔胶和海藻酸钠对竹荚鱼鱼糜的凝胶特性无显著影响；添加黄原胶和果胶后形成了较疏...
Effects of Number of Washes and pH Adjustment on Characteristics of Surimi-like Materials from Pork Leg Muscle
Surimi-like Materials Washing Time pH Adjustment Pork Leg Alaska Pollock
2016/4/29
The effects of different washing time and pH adjustment of surimi-like materials from pork leg on quality characteristics were investigated. Surimi was made from pork leg by washing two or four times ...
Gel Properties of Surimi-like Materials from Cardiac and Skeletal Muscle of Pigs
Gel Property Myofibrillar Protein Pig Heart Surimi-like Materials
2016/4/26
To investigate the gel properties of surimi-like materials (SLM) made from pig heart (PH), psoas major muscle (PM) and semimembranosus muscle (SM) of pigs, the three muscles were diced, chopped and wa...
Surimi Quality from Mechanically Deboned Chicken Meat as Affected by Washing Cycle, Salt Concentration, Heating Temperature and Rate
Chicken Surimi Mechanically Deboned Chicken Meat Salt Concentration Heating Condition
2016/4/14
The effects of salt concentration and heating conditions on the thermal gelation properties of surimi produced from mechanically deboned chicken meat (MDCM) were investigated. Chicken surimi was manuf...