Effect of Adding Sodium Polyacrylate and Gluten Protein on the Quality of Fish Sausage during Refrigerated Storage
WANG Wei1, SHAO Junhua2, YI Shumin2, MA Xingsheng2, LI Jianrong2,*
1. Laboratory Management Center, Bohai University, Jinzhou 121013, China;
2. College of Food Science and Engineering, Bohai University, Jinzhou 121013, China
Abstract：Silver carp fish sausages with sodium polyacrylate (PAAS) and gluten protein were analyzed for texture properties, cooking loss, water holding capacity (WHC), pH and total plate count during storage at 4 ℃. The results showed that the shelf life of silver carp fish sausages with 0.2% of PAAS and 3% of gluten protein was lengthened effectively, and the pH, WHC, cooking loss, hardness, springiness, cohesiveness, chewiness and whiteness were stabilized during the refrigerated storage.
王 嵬，邵俊花，仪淑敏，马兴胜，励建荣. 添加聚丙烯酸钠和面筋蛋白对冷藏鲢鱼鱼肉肠品质的影响[J]. 肉类研究, 2015, 29(4): 20-25.
WANG Wei, SHAO Junhua, YI Shumin, MA Xingsheng, LI Jianrong. Effect of Adding Sodium Polyacrylate and Gluten Protein on the Quality of Fish Sausage during Refrigerated Storage. Meat Research, 2015, 29(4): 20-25.
