酸碱处理对于鲢鱼鱼糜品质影响.pdf

Abstract Abstract Chinahasa ofsilver meatofwhichisthinandhasbadflavor largeproductioncarp．The intosurimi treatmentis newmethodforsurimi ifitisnotmade products．ThepH a process． also whichcanincreasethe theextremecondition cause proteinyieldsignificantly．But may denaturationin of treatmentinthe protein resultingpoorquality．砀eparameterspH surimifrom the ofthe were of silver carp，and stabilityproducts processing quality,storage studiedinthis inorderto technicalandtheoretical tosurimi paper give suggestionsindustry． Theeffectsonthe ofsurimiaftertreatmentwerestudied composition pH firstly．The contentsofmain beforeandafter weretested．Theacidandalkali components process fat methodsCall moreashand moistureand tothetraditional get protein．1ess compared method．Proteincanbeincreased11．2‰19．1％．The of by water-soluble， yield changes contentsshowedthatafter of salt—soluble，insolubleprotein pHtreatment，theproportion alkali-treatmentcan more salt··soluble increases the protein significantly,while get andle