即食裹蛋鱼肉棒产品制作工艺初探

摘要

To increase the variety and enrich the nutrition of aquatic products,silver carp surimi and egg are taken as the main raw materials,the effects of different additive amount of core material on gel strength,texture profile and color of surimi stick are investigated,the results show that the gel property of surimi stick is the best as the additive amount of core material is 25％.On this basis,the effects of egg yolk,egg white and whole egg wrapping on the sensory quality and texture profile of egg wrapped ready-to-eat surimi stick are compared.It is found that the sensory quality and texture profile of egg wrapped ready-to-eat surimi stick are the best when the additive amount of whole egg is 18 mL.%为了丰富鱼糜制品种类,强化产品营养,以白鲢鱼肉和鸡蛋为主要原料,初步探讨了制作裹蛋鱼肉棒产品的工艺.综合比较了不同芯材添加量对鱼肉棒的凝胶强度、质构特性以及色泽的影响,得出当芯材添加量为25％时,鱼肉棒的凝胶性能最好.在此基础上,比较了蛋黄、蛋清以及全蛋裹制对鱼肉棒感官品质和质构特性的影响,得出全蛋添加量为18 mL时所得裹蛋鱼肉棒的感官品质和质构特性较好.