摘要
研究了鱼翅在不同加热时间(1、2、3、4 h)条件下组织构造及其物性学参数(凝胶强度、最大破断应变、剪切应力、破断强度)变化,并测定了胶原蛋白含量。通过扫描电子显微镜镜观察鱼翅的组织构造,采用质构仪测定其物性特性。结果表明,随着加热时间的延长,鱼翅的物性学参数变化显著,总体呈减小趋势。加热3 h后即可达到鱼翅较好质构。
Changes in rheological properties and structure of shark fins （ gel strength, maximum breakage strain, shearing strength and fracture stress ） were studied on shark fins heated for various periods（ 1h,2h,3h,and 4h）by a texture meter. The structural properties were observed using Scanning electronic microscopys （SEM）. It was found that the rheological parameters of the shark fin heated during different periods changed significantly and de- creased in the mass. The good texture in the fins was achieved 3 hours after treatment.
出处
《水产科学》
CAS
北大核心
2007年第2期70-73,共4页
Fisheries Science
基金
教育部科学技术重点项目(106106)
山东省优秀中青年科学家科研奖励基金资助项目(2004BS07003)
青岛市科技发展人才基金资助项目(04-2-JZ-110)
关键词
鱼翅
胶原蛋白
物性学特性
感官评定
shark fin
collagen
rheological property
sensory analysis
