Quezada O, Bello R A
Arch Latinoam Nutr. 1984 Mar;34(1):169-88.
Blocks of deboned fish flesh capable of developing binding, stable and adequate properties were prepared. Procedures with fish flesh and binding agents were investigated, with emphasis on the rheologic and hydration properties. Starches and precooked maize and cassava flours were used as binding agents. Flours presented a high binding capacity, even at low concentrations (10%-15%); however, at higher concentrations this property tended to be counterbalanced by the water absorption capacity. On the other hand, it was observed that application of thermal gelatinizing treatments was required when crude starch was used. As far as color is concerned, the observed changes depended both on the type of binder used and on its concentration. Findings revealed that the flesh-binding texture procedure depends on the viscosity developed by the starchy product.
制备出了能够形成具有黏合性、稳定性且性能合适的去骨鱼肉块。研究了鱼肉与黏合剂的制备工艺，重点关注流变学和水合特性。使用淀粉以及预煮玉米粉和木薯粉作为黏合剂。这些面粉即使在低浓度（10%-15%）时也具有较高的黏合能力；然而，在较高浓度时，这种特性往往会被吸水能力所抵消。另一方面，观察到使用粗淀粉时需要进行热糊化处理。就颜色而言，观察到的变化既取决于所用黏合剂的类型，也取决于其浓度。研究结果表明，鱼肉黏合质地工艺取决于淀粉类产品形成的黏度。
