【摘要】 本文研究淀粉、鸡肉、猪肉和鱿鱼对新型鱿鱼肉肠品质的影响。以淀粉、鸡肉、猪肉和鱿鱼丁的添加量为考察因素,凝胶强度为主要考察指标,进行单因素和二次回归正交旋转组合试验。由试验所得最佳工艺条件为淀粉20.5%,鸡肉19.0%,猪肉12.5%,鱿鱼丁7.0%。更多还原

【Abstract】 This paper investigated the effect of starch,chicken,pork and squid on gel strength and characters of fish sausages.Using different addition of starch,chicken meat,pork and squid as investigation factors,gel strength as main index,the single factor and quadratic regression orthogonal rotatory combination experiment were carried out,and the Response Surface Methodology experiment was designed to investigate the effect of three different types of additives on gel strength.Results showed that the optimal condition of processing was starch 20.5%,chicken meat 19.0%,pork 12.5% and squid 7.0%.更多还原