Abstract
Organoleptic quality score of sturgeon fish rods as the indicator, the formula of compound quality improver was optimized through single factor and orthogonal design method. The results showed that, the best formula of compound quality improver: transglutaminase concentration 0.3%, 4% modified starch, maltodextrin 4%, carrageenan 2%. Product features, and the indicators determined were in accordance with the hygienic standard of GB 10144—2005.
Publication Date
8-28-2015
First Page
237
Last Page
239
DOI
10.13652/j.issn.1003-5788.2015.04.059
Recommended Citation
Qiying, TIAN
(2015)
"Study on compound quality of improver and its formula of sturgeon fish rods,"
Food and Machinery: Vol. 31:
Iss.
4, Article 59.
DOI: 10.13652/j.issn.1003-5788.2015.04.059
Available at:
https://www.ifoodmm.cn/journal/vol31/iss4/59
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