摘要
利用质构仪研究魁蚶、毛蚶、泥蚶的硬度、弹性、黏度等7项质构特性,并运用SPSS统计软件分析质构参数之间的差异显著性及线性相关性。结果表明,蚶类样品个体差异大,然而根据其肌肉特点分别测定各种摆放方向下的质构参数,并通过多次平行测定,可以获得较为理想的结果。魁蚶腹足经拍打后肉质变软,硬度和咀嚼性明显降低,黏附性和黏性明显减弱。煮熟的毛蚶弹性和恢复度最强。泥蚶经漂烫后黏性和咀嚼性最大,经煮熟后硬度、内聚性和恢复度最强。对比不同取样部位的质构参数,3种蚶类表现出高度的一致性,外套膜的硬度和恢复度最大,腹足的黏附性和内聚性优于外套膜。魁蚶质构参数的整体线性相关性良好,而毛蚶和泥蚶各参数的线性相关性不强;咀嚼性与各项参数相关性显著,适合作为可靠的质构评价参数。
Seven texture parameters such as hardness, springiness and gumminess of ark shells were tested by using a texture analyzer. Significance tests and correlations of these parameters were processed by SPSS statistical software. The results showed that there were great differences among various ark shell samples, but we could get comparatively perfect results by repeated measurements. Hardness and chewiness of Scapharca broughtonii＇s pleopod significantly reduced after being flapped, which has the same tendency with adhesiveness and gummieness. Springiness and resilience of boiled Arca subcrenata were the strongest. Gumminess and chewiness of Tegillarca granoca was the biggest when being laid in spoiling water. Hardness and resilience of pallium were the biggest, and this tendency was coincident in the shellfish above. Linear dependence of Scapharca broughtonii was better than Arca subcrenata and Tegillarca granoca. Chewiness were significantly correlated with other parameters, and as a result of this, it could be regarded as a credible evaluation parameter for ark shells.
出处
《食品科技》
CAS
北大核心
2009年第2期92-95,共4页
Food Science and Technology
基金
应用海洋生物技术教育部重点实验室(宁波大学)项目(XK0613040)
关键词
质构
SPSS
魁蚶
毛蚶
泥蚶
texture
SPSS
Scapharca broughtonii
Arca subcrenata
Tegillarca granoca
