鱼糜制品

应用L9（34）正交试验研究复合磷酸盐对鱼糜制品的保水效果。

This thesis applied L9 ( 34 ) experiment design to study the water holding effects of mixed phosphates on surimi product .

复合磷酸盐对鱼糜制品的保水效果研究

Study on Water Holding Effects of Mixed Phosphates on Surimi Product

此外，在冷藏过程中其鱼糜制品的JS，TS值随鱼糜含水量的增加而下降，而TN值则增加。

The results showed that JS , TS valus decreased and TN valus increased with increasing water content of fish paste in cold storage procedures .

可将细菌总数与TVB-N值、TBA值、总酸度相结合，作为鱼丸等鱼糜制品的质量卫生评价指标。

TVB-N value , TBA value and total acid could be used as chemical indicators of decomposition with aerobic bacterial counts together .

鱼糜制品弹性与鱼肉凝胶特性研究进展

A Review : Surimi Product Elasticity and Fish Flesh Gel Characteristics

山药添加量对鲢鱼鱼糜制品品质的影响

Effect of Yam Addition Amount on Quality of Chub Meat Paste

鲢鱼鱼糜制品加工技术研究开发

Research and Development for Processing Technology of Minced Fish from Silver Carp

变性淀粉对鱼糜制品凝胶特性的影响

Effects of Modified Starches on Texture Properties of Surimi-based Products

淡水鱼肉蛋白质组成及其在鱼糜制品加工中的变化

Protein Components of Freshwater Fish Flesh and Their Changes during Surimi-based Processing

鱼糜制品在水产品加工业中占有重要的地位。

Surimi products occupies an important position in processing industry of aquatic products .

抗冻剂能明显提高鱼糜制品的凝胶强度。

Cryoprotectants can apparently increase gel strength of surimi .

擂溃条件对鱼糜制品弹性的影响

Influences of blending conditions on elasticity of surimi product

影响鱼糜制品因素的研究

Studies on Some Factors Affecting Minced fish Product

谷朊粉对白鲢鱼鱼糜制品凝胶特性的影响

Effects of Wheat Gluten on the Gel Properties of Surimi Product of Silver Carp

大豆功能浓缩蛋白裨益鱼糜制品工业

Functional soy protein concentrate benefits surimi seafood industry

该方程能很好的描述凝胶强度与转谷氨酰胺酶的作用条件、鱼肉肌动球蛋白中赖氨酸比例之间的关系，可用于预测和控制鱼糜制品品质。

Gel strength of surimi-based product could be controlled by every factors in this equation .

鱼类休闲食品的研制山药等辅料对鱼糜制品物性、官能的影响及其应用

Influence of Chinese yam on the physical property & organic function of fish meat products

鱼圆是鱼糜制品中最具代表性的菜肴。

Fish ball is a kind of dish representative of products of fish in most cases .

鱼糜制品脂肪和胆固醇含量低，蛋白质易于消化吸收，无骨刺，深受广大消费者喜爱。

Surimi products with low fat and cholesterol contain abundance of protein which can easily digested by consumers .

通过实证研究，对具体企业营销能力进行评价并提供建议，对我国鱼糜制品企业营销能力的提高有一定的参考意义。

Through empirical research on evaluation of specific marketing capabilities and provide recommendations on the ability of surimi products .

在鱼糜制品加工过程中，盐溶性蛋白质、水溶性蛋白的比例逐渐下降，而不溶性蛋白比例逐渐上升。

The percentage of salt-soluble protein and water-soluble protein decreased gradually during surimi-based products manufacturing , while that of the insoluble protein increased .

按此用量添加于鱼糜制品中，得到理想的保水效果，同时能明显改善制品品质。

With the quantity of mixed phosphates added to the surimi product , the result was the best for water holding effects and quality .

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。

The test results show that the gel capability can meet the requests of the general fish-gruel products if the processing conditions are available .

鲢鱼鱼糜制品在加工过程中容易发生热诱导（50～70℃）的鱼糜凝胶软化（modori），导致鱼糜制品品质下降。

During silver carp surimi processing , considerable gel softening often occurs due to heating , and results in poor textural quality of surimi products .

酶及酶作用条件对四种淡水鱼鱼糜制品凝胶强度影响显著，鱼肉中盐溶性蛋白含量及鱼肉肌动球蛋白中赖氨酸含量与鱼糜制品凝胶强度成显著正相关。

TGase and its reaction conditions influenced the gel strength significantly ; contents of the salt soluble protein and lysine have positive relation with gel strength .

介电特性在粮食物性测量中的应用分析山药等辅料对鱼糜制品物性、官能的影响及其应用

APPLICABLE ANALYSIS OF DIELECTRIC CHARACTERISTIC IN INSPECTION OF GRAIN PHYSICAL PROPERTY Influence of Chinese yam on the physical property & organic function of fish meat products

本文研究了猪瘦肉、猪肥膘添加量对鱼糜制品凝胶强度、持水性、色度、感官品质的影响。

Effects of proportion of pig lean meat and fat on gel strength , water holding capacity , color , and sensory quality of surimi-based food were studied .

鱼糜制品的凝胶特性、持水性以及色泽等是制约鱼糜制品品质的关键因素，传统的生产工艺制约着鱼糜制品的发展。

The quality of surimi is heavily influenced by the gel properties , water-holding ability , color , etc. Meanwhile traditional production technology restricts the development of surimi products .

鲢是我国主要的淡水养殖鱼类，不仅资源丰富，而且价格低廉，是开发生产鱼糜制品的良好原料。

In China , Silver carp , one of the main fresh-water fish species , abundant and cheap , is a good material to develop and process surimi-based product .

但是，添加胡萝卜汁会导致持水性下降；添加转谷氨酰胺酶对持水性影响不显著；添加淀粉可以显著的提高鱼糜制品的持水性。

However , adding carrot juice will increase the expressible , mosture ; adding transglutaminase will be not obviously effect the expressible moisture ; and adding starch can significantly reduce the expressible moisture of surimi-based products .