摘要
采用物性仪对肉制品的质构进行分析(TPA),探讨测定条件对测定结果的影响。通过数据分析得出如下结论:测前速度和两次压缩之间的间隔时间对测定结果的影响不显著;测试速度对硬度、咀嚼性和回弹性都有非常显著的影响,而对弹性和内聚性无显著影响。在测试条件下,硬度和咀嚼性和回弹性均随测试速度的增加呈上升趋势;压缩比例对测定结果都有非常显著的影响,其中硬度和咀嚼性随压缩比例的增加而增加,而弹性、内聚性,回弹性随压缩比例的增加而减少。
Texture analyzer was used to measure the texture properties of meat products. The effect of determination conditions on the results was researched. The following conclusion was obtained from the results analysis： the effect of pretest speed and the time between compressions were not significant. The test speed had very significant effect on hardness, chewiness and resilience, but had no significant effect on elasticity and cohesiveness, Under the test conditions, hardness and chewiness increased with the test speed. Strain had very significant effect on hardness, elasticity, chewiness, and cohesiveness. Hardness and chewiness increased with compress ratio, but springness, cohesiveness and resilience decreased with compress ratio increasing.
出处
《食品工业科技》
CAS
CSCD
北大核心
2006年第5期51-53,共3页
Science and Technology of Food Industry
