| 冷冻贮藏对罗非鱼肌肉质构特性的影响 |
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| 引用本文： | 王俏仪,董强,卢水仙,谢婉灵,刘书成,高加龙.冷冻贮藏对罗非鱼肌肉质构特性的影响[J].广东海洋大学学报,2011(4):86-90. |
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| 作者姓名： | 王俏仪 董强 卢水仙 谢婉灵 刘书成 高加龙 |
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| 作者单位： | 广东海洋大学食品科技学院;广东省高等学校水产品深加工重点实验室;西安市产品质量监督检验院; |
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| 基金项目： | 广东省水产蛋白改性技术研究团队专项基金; 2009年广东海洋大学食品科技学院大学生科学研究基金(7301127) |
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| 摘 要： | 采用质构仪的TPA模式对冷冻贮藏罗非鱼肌肉的硬度、黏附性、弹性、咀嚼性、胶黏性、凝聚性和恢复性等进行测试。结果表明:在-18℃和-50℃的贮藏条件下,随着贮藏时间的增加,罗非鱼肌肉质构的硬度、弹性、咀嚼性、胶黏性、凝聚性、恢复性等6个参数均呈不同程度的下降趋势,黏附性则呈上升趋势;-50℃贮藏的罗非鱼肌肉的质构参数变化速率低于-18℃贮藏条件。说明罗非鱼在冷冻贮藏过程中口感特征在不断下降,贮藏温度越低,越有利于保持罗非鱼肌肉的质构特征。
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| 关 键 词： | 罗非鱼 肌肉 质构特性 冷冻贮藏 TPA模式 |
Effect of Freezing Storage on Tilapia Muscle Texture |
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| WANG Qiao-yi,DONG Qiang,LU Shui-xian,XIE Wan-ling,LIU Shu-cheng,GAO Jia-long.Effect of Freezing Storage on Tilapia Muscle Texture[J].Journal of Zhanjiang Ocean University,2011(4):86-90. |
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| Authors: | WANG Qiao-yi DONG Qiang LU Shui-xian XIE Wan-ling LIU Shu-cheng GAO Jia-long |
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| Institution: | WANG Qiao-yi1,2,DONG Qiang3,LU Shui-xian1,XIE Wan-ling1,LIU Shu-cheng1,GAO Jia-long1,2 |
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| Abstract: | Hardness,adhesiveness,springiness,chewiness,gumminess,cohesiveness and resilience of tilapia muscle were tested by using TPA model of texture analyzer under freezing storage conditions.The results showed that six texture parameters(hardness,springiness,chewiness,gumminess,cohesiveness and resilience) of tilapia muscle were in decline and adhesiveness was rising with the storage time increased under-18℃ and-50℃ storage conditions,change rate of texture parameters of tilapia muscle at-50℃ was significantly lower than that at-18℃.It indicated that tilapia muscle texture was gradually in decline during freezing storage and the freezing storage temperature was lower,which was more conducive to maintaining the textural characteristics of tilapia muscle. |
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| Keywords: | Tilapia muscle textural characteristics freezing storage Texture Profile Analysis(TPA) |
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