【摘要】 把酸 -变性淀粉、交联淀粉和醋酸淀粉酯 3种变性淀粉分别按不同比例添加到白鲢鱼糜中 ,运用模糊综合评价法对所得的鱼糕制品进行感观品质评价。结果表明 :按鱼肉质量计 ,添加 2 0 %的交联淀粉对白鲢鱼糕的品质改善作用最为明显更多还原

【Abstract】 Acid-modified starch ,cross-linked starch and acetic acid-starch-ester were respectively added to silver carp gruel in different proportion. The vague comprehensive appraisal was made .The results showed that adding 20 g cross-linked starch per 100 g fish gruel could significantly improve the quality of silver carp cake.更多还原