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《Science and Technology of Food Industry》 2002-04
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In this paper the influence of added carrg eenan and soybean protein on the texture property and processing performance of flesh pill was studied.The results were as follows:Along with the increase of Carrag eenan dosag e,the hardness and cohesion of flesh pill increased,but the flexibility was decreased;when the dosag e of Soybean protein was 1.5%~2.0%,the hardness,cohesion and flexibility were all satisfactory;the processing performance of low-fat flesh pill was improved due to the proper addition of Carrag eenan and Soybean protein(such as decreasing the cooking loss and improving the freezing and melting stability).
【Fund】: 国家自然科学基金资助项目(29872013);; 教育部骨干教师基金资助项目[教科司(2000)65]
【CateGory Index】: TS251
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