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对以小杂鱼为原料制作的鱼糜进行了增白处理研究。用自制富脂增白剂在 4种不同的加入量下 ,对制作出的鱼糜进行质量指标对比实验分析 ,实验结果显示 :加入 5 %增白剂后增白效果最佳
Surimi made of raw fish as a raw material for whitening treatment research. The homemade surimi-whitening agent was used to compare the quality indexes of the surimi produced at four different addition levels. The experimental results showed that the whitening effect was best when adding 5% whitening agent