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2014 39 06 FOOD SCIENCE AND TECHNOLOGY
(1. 264200 2.
266101 3. 250353 4.
266400)
DOI:10.13684/j.cnki.spkj.2014.06.020
Effect of sodium alginate with different characteristics on
imitative shark fi n texture
The objective of this study was to evaluate the effect of sodium alginate (as the main raw
material) on the texture of imitative shark fi n. The results showed viscosity of the sodium alginate with 370
mPa·s is best. When the content of mixture of sodium alginate and gelatin (w/w=2.5:1) is 1.5% with pH 6
and concentration of calcium chloride is 1.0%, and curing time is 20 min, the quality of imitative shark fi ns
was optimal.
sodium alginate; imitative shark fi n; texture; viscosity
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