摘要
应用质构仪质地多面分析(TPA)试验方法,研究了大叶麻竹笋在不同食盐浓度腌制条件下及腌制过程中的质地变化。研究结果表明:大叶麻竹笋腌制过程中的硬度、咀嚼性、内聚性、弹性与回复性呈下降趋势,腌制食盐浓度越低,上述5个质地参数的数值降低的越多;黏着性呈上升趋势,腌制食盐浓度越低,其数值增加的越多。大叶麻竹笋TPA测试各质地参数间的相关性分析表明,硬度、咀嚼性、内聚性、弹性和回复性可用于更好地评价腌制大叶麻竹笋质地的变化。
Changes of texture properties of Dendrocalamus latiflorus under different salt concentration were compared and investigated by texture analyzer during pickling. The results showed that firmness, chewiness, cohesiveness, springiness and resilience of bamboo shoots declined during pickling. While adhesiveness increased during pickling. It was found that bamboo shoots pickled at low salt concentration has less chewiness, cohesiveness, springiness, resilience and higher adhesiveness than high salt concentration. The parameters of firmness, chewiness, cohe- siveness, springiness and resilience could be used in reliable evaluation of texture changes of bamboo shoots during pickling.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2013年第4期101-105,共5页
Food and Fermentation Industries
基金
国家重大星火计划项目(2011GA811001)
