...
  • 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Advances in Food Sciences >Improvement of some quality characteristics of frozen fish balls by coating with different plant extracts.
【24h】

Improvement of some quality characteristics of frozen fish balls by coating with different plant extracts.

机译：通过涂覆不同的植物提取物来改善冷冻鱼丸的某些质量特性。

获取原文
获取原文并翻译 | 示例
   

获取外文期刊封面封底 >>

       
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

Effects of different plant extracts on quality and shelf-life of coated fish balls during frozen storage were investigated. Fish balls were coated with thyme (TE) and green tea (GE) extracts in sodium alginate solution at levels of 0.4 and 0.6%, respectively, and stored at --13 +or- 1 degrees C for 120 days. The control group and the coated fish balls were analysed periodically for storage stability, colour and sensory properties. For raw fish balls, highest storage stability was demonstrated by samples coated with 0.4% TE and 0.6% GE. Highest mean L values were found in samples coated with 0.4% TE and controls, while the lowest b values were observed in samples coated with 0.4% TE, 0.4% GE and controls. Sensory scores for all fried samples were acceptable during frozen storage. Results indicate that use of appropriate levels of plant extracts may be advantageous in edible coating processes.
机译：研究了不同植物提取物对冷冻贮藏过程中被覆鱼丸质量和保质期的影响。鱼丸在藻酸钠溶液中分别以0.4％和0.6％的水平用百里香（TE）和绿茶（GE）提取物包被，并在-13 +或-1摄氏度下保存120天。定期分析对照组和带涂层的鱼丸的储存稳定性，颜色和感官特性。对于生鱼丸，用0.4％TE和0.6％GE涂覆的样品显示出最高的储存稳定性。在涂有0.4％TE和对照组的样品中发现最高的平均L值，而在涂有0.4％TE，0.4％GE和对照组的样品中观察到的最低b值。冷冻储存期间所有油炸样品的感官评分均可接受。结果表明使用适量的植物提取物在可食用的包衣过程中可能是有利的。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号