期刊论文

The Effect of A New Flesh Segmentation Method on Kamaboko Quality of Silver Carp

中文

食品研究与开发

1005-6521

2018

39

12

29-32

10.3969/j.issn.1005-6521.2018.12.007

国家自然科学基金（31601502）；

本校为第一机构

提出一种新的鱼体分割方式:从肋骨与脊骨连接处切开,把鱼体分割成腹部和背部两部分,比较了白鲢鱼腹部鱼肉与背部鱼肉鱼糜鱼糕品质.结果表明,背部鱼肉加工的鱼糜凝胶强度显著高于腹部鱼肉鱼糜(P

It proposed a new method of fish flesh segmentation, cut the fish from the joints of the ribs and the spine, and divide the fish into two parts:the back flesh and the abdominal flesh. Furthermore, the kamaboko quality made from the back flesh muscle and the abdominal flesh muscle of silver carp were compared. The results showed that the kamaboko made from back flesh had significantly higher (P