腌腊鱼主要成分含量对质构特性的影响

Effect of Content of Major Compounds on Texture Quality of Cured Fish

运用质构仪分析了腌腊鱼的质构特性,然后比较了腌腊鱼的质构特性与其主要成分含量和口感的关系。结果表明,腌腊鱼的主要成分含量和口感与其质构特性具有明显的相关性,质构特性主要由破断特性、柔韧性、粘滞特性和弹性组成。腌腊鱼的质构和主要成分含量评价标准分别为:剪切力18.5kg、剪切强度0.026J、弹性8.5kg/s、可溶蛋白含量8.0%、固形物含量73.0%、氯化钠含量7.1%、氨基态氮含量0.33%时制品的口感较好。

Texture properties of cured fish was measured with the texture instrument, and then relationship between texture properties and content of major compounds for cured fish together with its chewiness was studied. Results indicated that content of major compounds and chewiness of cured fish was obviously correlated with its texture properties. Texture properties of cured fish were composed of breaking property, flexible satellite, viscosity and elasticity. The judgment standards of texture properties and major compounds of cured fish were as follow： shear force, shear strength, elasticity and content of soluble protein was no less than 18.5kg, 0.026J, 8.5kg/s and 8.0% respectively, while solids content, content of sodium chloride and amino nitrogen in cured fish was no more than 73.0%, 7.1% and 0.33% respectively.