几个影响蓝圆鲹等低值鱼鱼糜凝胶性能因素的探讨

CORC > 集美大学

	几个影响蓝圆鲹等低值鱼鱼糜凝胶性能因素的探讨
	黄志勇
刊名	http://epub.edu.cnki.net/grid2008/brief/detailj.aspx?filename=fjsc200101003&dbcode=CJFQ&dbname=CJFQ2001
	2012-06-05 ; 2012-06-05
关键词	低值鱼鱼糜凝胶性能 low-value fish fish-gruel gel capability TS254
其他题名	The Effects on Gel Capability of the Low-value Fish Such as Scads
中文摘要	本文介绍影响蓝圆鲹等低值鱼鱼糜的凝胶性能的几种因素,如原料鲜度、漂洗、斩拌,加热方式和添加淀粉等。试验结果表明,在适宜的工艺条件下蓝圆鲹等低值鱼的凝胶性能能满足一般鱼糜制品的粘弹性要求。; This paper introduces the effects on the gel capability of the fish-gruel from the low-value fish such as Scads, by the fresh degree of fish-materials, bleaching, pestling, heating-modes,and adding amylums etc. The test results show that the gel capability can meet the requests of the general fish-gruel products if the processing conditions are available.; 【作者单位】集美大学水产学院厦门 361021；【作者英文名】Huang zhiyong (Fisheries College, Jimei University, Xiamen, 361021)
语种	中文
内容类型	期刊论文
源URL	[http://ir.calis.edu.cn/hdl/235041/18756]
专题	集美大学
推荐引用方式 GB/T 7714	黄志勇. 几个影响蓝圆鲹等低值鱼鱼糜凝胶性能因素的探讨[J]. http://epub.edu.cnki.net/grid2008/brief/detailj.aspx?filename=fjsc200101003&dbcode=CJFQ&dbname=CJFQ2001,2012, 2012.
APA	黄志勇.(2012).几个影响蓝圆鲹等低值鱼鱼糜凝胶性能因素的探讨.http://epub.edu.cnki.net/grid2008/brief/detailj.aspx?filename=fjsc200101003&dbcode=CJFQ&dbname=CJFQ2001.
MLA	黄志勇."几个影响蓝圆鲹等低值鱼鱼糜凝胶性能因素的探讨".http://epub.edu.cnki.net/grid2008/brief/detailj.aspx?filename=fjsc200101003&dbcode=CJFQ&dbname=CJFQ2001 (2012).