HOW TO PRODUCE A GOOD QUALITY SURIMI FROM COMMON CARP (CYPRINUS CARPIO)

来源 :第十四届世界食品科技大会 | 被引量 : 0次 | 上传用户：b188413920

【摘要】

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【作者】

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Elisabeth M.Gorczyca Ali Jafarpour

【机构】

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Food Sciences, School of Applied Sciences,RMIT University, Melbourne, Victoria, 3001 AUSTRALIA

【出处】

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第十四届世界食品科技大会

【发表日期】

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2008年1期

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　　Using common carp (Cyprinus carpio) and a simple modification to the conventional method of producing surimi could diminish several problems including:manufacturing inefficiency,an environmental pest,and dwindling resources for surimi products.The effect of several procedures for producing common carp surimi:conventional method (CM),modified conventional method (MCM),alkaline-aided method (AAM) and pH modified technique (PMT) on yield,colour,gel characteristics (including gel strength) and its microstmcture was investigated.

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HOW TO PRODUCE A GOOD QUALITY SURIMI FROM COMMON CARP (CYPRINUS CARPIO)

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