Processing Analysis on Texture of Tilapia Fish Meat Sausage

Abstract: According to different time and temperature combinations, Surimi products for different kinds of judgment in order to draw the texture index and its own case against the heat, chemical products case, concluded that the types of products made from intestine in gel, TPA and moisture content depending on the time and temperature change. Studies have found that as the temperature increased, sterilization time normal, water holding capacity will be reduced. F0 to set different time options, and protein disulfide bonds can be combined, making fish Surimi gel to keep at a high level. According to their texture changes, its main influence factors.

Keywords: Tilapia fish meat sausage; Heat sterilization; Carrageenan;

1 引言
2實驗材料與方法
2.1 實驗材料
2.2 主要試劑
2.3 主要儀器設(shè)備 
2.4 實驗方法
2. 4..1羅非魚魚糜凝膠(魚糜腸)的制備
2.4.3熱穿透數(shù)據(jù)的測定
2.4.4 F0值、C0值、質(zhì)構(gòu)D值、質(zhì)構(gòu)Z值的計算方法[7]
2.4.5凝膠強度測定
2. 4. 6質(zhì)地剖面分析
2. 4. 7持水性測定
2.4.8巰基(-SH)含量的測定
2. 4. 9可利用賴氨酸含量的測定
2. 4. 10凝膠的溶解性測定
2. 4. 11數(shù)據(jù)處理
3.1 殺菌溫度對羅非魚魚糜腸質(zhì)構(gòu)的影響
3.2 殺菌時間對羅非魚魚糜腸質(zhì)構(gòu)的影響
4總結(jié)
參考文獻

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本文編號：356653