摘要
[目的]探究在加工过程中温度和盐渍对鲍鱼肌肉质构的影响。[方法]在实验室条件下研究不同加工温度(809、0、100℃)和不同浓度的盐溶液(3%5、%7、%9、%)对鲍鱼肌肉质构和组织构造的影响,并与新鲜的鲍鱼相比较,从而揭示其质构的变化机理。组织构造变化采用Van Gieson染色法,质构变化采用单轴向压缩和拉伸型流变仪进行分析。[结果]加热处理和盐渍处理对鲍鱼肌肉质构和组织结构有明显影响。物性学特征参数表明,鲜活鲍鱼肌肉具有硬度大,弹性、黏聚性、咀嚼性和恢复性小的质地特点,而加热和盐渍后的鲍鱼肌肉则硬度变小,弹性、黏聚性、咀嚼性和恢复性增大。[结论]为鲍鱼深加工和方便即食食品加工提供了理论基础和试验依据。
[Objective] The effect of the processing temperature and salinity degree on the texture of abalone muscle was analyzed.[Method] The effect of different processing temperatures（80,90,100 ℃） and different concentrations of salt solution（3%,5%,7%,9%） under laboratory condition on the abalone muscle tissue texture and structure was studied and also compared with that of fresh abalone so that the mechanism of its texture change would be revealed.The muscle tissue structure was analyzed with the method of Van Gieson staining and the muscle texture structure was analyzed with the rheometer of compression and tension.[Result] The heat and salt treatment had a significant impact on the abalone muscle texture and structure.The parameters of material characteristic indicated that the fresh abalone muscle had strong hardness,weak elasticity,small cohesion,small recovery and weak chewing.And after heating and salt treatment the abalone muscle was with weak hardness,big elasticity,high cohesion,strong chewing and good recovery.[Conclusion] The theoretical basis and experimental basis of the abalone processing and the preparation of its convenient food was provided.
出处
《安徽农业科学》
CAS
北大核心
2011年第22期13533-13534,13537,共3页
Journal of Anhui Agricultural Sciences
关键词
鲍鱼
加工
肌肉组织
质构
Abalone
Processing
Muscle tissue
Texture
