氯化钠添加量对香酥鱼片制备工艺及产品品质的影响

基金项目:

现代农业产业技术体系建设专项资金资助(CARS-46-22)；

详细信息

Impact of NaCl content on the preparation process and product quality of fish crackers

摘要: 以粘度、质构、色差及产品膨化度为评价指标,结合扫描电镜观察,研究盐含量对香酥鱼片制备工艺及产品品质的影响。实验结果表明,在氯化钠添加量为0%～4%内,随着氯化钠含量增加,鱼浆粘度增加,鱼糕白度增加,质构变化显著,且产品膨化度增加。通过分别添加低钠盐、氯化钾及氯化钙,比较口味及膨化度实验,发现添加4%低钠盐可使产品获得高膨化度,且咸度适宜。
- 鲢鱼; /
- 氯化钠; /
- 低钠盐; /
- 膨化度; /
- 扫面电镜;
Abstract: With viscosity, texture, color and product expansion ratio as evaluation performances, combined with scanning electron microscope observation, the impact of NaCl content on the preparation process and product qualities of fish crackers were mainly studied. Experimental results showed that:when the NaCl content was within 0%～4% , as NaCl content increases, the viscosity of the surimi increases, whiteness of fish sticks increases and texture changes significantly, and expansion of the product increases. Low-sodium salt, KCl, and CaCl2 were used to replace NaCl in testing the expansion and sensory effects of the product, it was showed that the formulation containing 4% low-sodium salt resulted in higher expansion and a suitable salinity.
- silver carp;NaCl;low-sodium salt;expansion;SEM; /
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