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- W2265802265 abstract "Effects of starch,egg white,fat and sturdy pork and calcium chloride on the gel strength and sensory quality of carp fish ball were studied in this paper.The changes of aerobic plate count and TVB-N value of fish ball at different storage temperatures were also studied.Result showed that addition of 10% starch,8% fat,6% egg white and 0.6% calcium chloride not only improved the sensory quality of the fish ball,but increased its gel strength by 3.317,0.131,0.4699 and 0.1063 times,respectively.Aerobic plate count and TVB-N value gradually increased during storage.The quality of fish ball decreased rapidly with the increase of the temperature.The curve of quality changes and aerobic plate count can be used to evaluate the shelf life and quality of fish ball during storage." @default.
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- W2265802265 date "2010-01-01" @default.
- W2265802265 modified "2023-09-24" @default.
- W2265802265 title "Effect of ingredients on gel properties of common carp (Cyprinus carpio) fish ball and changes of fish ball quality during storage." @default.
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