三种蔬菜粒对鱼丸品质的影响
Effect of three kinds of vegetables on the quality of fish ball
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摘要: 以鲢鱼糜为原料,研究了藕、香菇、荸荠的添加对鱼丸感官品质和凝胶强度的影响。结果表明,当藕的添加量为15%时,鱼丸的各项感官指标均达到最大值,而过量添加会降低鱼丸的粘弹性,口感变差。香菇可改善鱼丸的气味、滋味和口感,而对色泽和外观影响较小,其适宜的添加量为20%。添加一定量的荸荠可改善鱼丸的气味、滋味和外观,而对色泽具有负面影响,其适宜的添加量为15%～20%。添加三种蔬菜粒均会降低鱼丸的凝胶强度,其中荸荠的影响最大,其次是藕,影响相对较小的是香菇。Abstract: The effects of lotus root, mushroom, water-chestnut on sensory quality and gel strength of fish ball from silver carp were investigated. The result indicated that sensory quality of fish ball reached the maximum with 15% lotus root. However, excessive lotus root decreased the viscoelasticity of fish ball and made the taste bad. Mushroom had a positive influence on smell, flavor and taste of fish ball, but had a negative influence on color and appearance. The suitable dosage of mushroom was 20%. A certain dosage of water-chestnut could improve the smell, taste and appearance of fish ball, but depress the color of fish ball. The suitable dosage of water-chestnut was 15% ~ 20%. Gel strength of fish ball can be depressed by adding three kinds of vegetables, in which the effect of water-chestnut was the largest, followed by lotus root and mushroom.
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