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A product development study: Rainbow trout bologna.

機(jī)譯：產(chǎn)品開(kāi)發(fā)研究：虹鱒波洛尼亞。

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摘要

Mechanical meat recovery techniques produced deboned rainbow trout that could be used in the manufacture of value-added products. 70 +/- 10% of the starting material was recovered as deboned meat. Proximate analysis showed that the meat contained 10 +/- 2% fat. Product development studies examined the texture variables of shear, hardness, springiness index, cohesiveness, and adhesiveness. Phase one of the experiments eliminated starch, cellulose, wheat gluten, and adhesiveness because of lack of statistically significant effects (P > 0.05). Data from the second set of experiments was used to create response surfaces which showed the effects of collagen, egg white, and soy protein isolate on the Texture Profile Analysis (TPA) variables. Fish bologna was made by combining 1% salt, 4% egg white, and 95% deboned fish. Statistics were used to evaluate a thermal processing model, which tested three sizes of fish bologna and two oven temperatures.
機(jī)譯：機(jī)械肉回收技術(shù)生產(chǎn)出去骨的虹鱒魚，可用于制造增值產(chǎn)品。以去骨肉的形式回收了70 +/- 10％的原料。最近的分析表明，肉中含有10 +/- 2％的脂肪。產(chǎn)品開(kāi)發(fā)研究檢查了剪切，硬度，彈性指數(shù)，內(nèi)聚性和粘附性的質(zhì)地變量。實(shí)驗(yàn)的第一階段消除了淀粉，纖維素，小麥面筋和粘著性，因?yàn)槿狈y(tǒng)計(jì)學(xué)上的顯著影響（P> 0.05）。來(lái)自第二組實(shí)驗(yàn)的數(shù)據(jù)用于創(chuàng)建響應(yīng)表面，該表面顯示膠原蛋白，蛋清和大豆分離蛋白對(duì)紋理輪廓分析（TPA）變量的影響。將1％的鹽，4％的蛋清和95％的去骨魚混合在一起制成魚肉醬。統(tǒng)計(jì)數(shù)據(jù)用于評(píng)估熱處理模型，該模型測(cè)試了三種魚肉醬和兩個(gè)烤箱溫度。

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  • 作者

    Smith, Marshall Dean.;

  • 作者單位

    Utah State University.;

  • 授予單位 Utah State University.;
  • 學(xué)科 Agriculture Food Science and Technology.Agriculture Fisheries and Aquaculture.Engineering Agricultural.
  • 學(xué)位 M.S.
  • 年度 1998
  • 頁(yè)碼 90 p.
  • 總頁(yè)數(shù) 90
  • 原文格式 PDF
  • 正文語(yǔ)種 eng
  • 中圖分類
  • 關(guān)鍵詞

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