摘要
采用质构分析仪对-18℃和-50℃贮藏条件下的养殖大黄鱼进行TPA(质地多面剖析)模式测试。随着冷冻贮藏期的延长,养殖大黄鱼的各个参数都在下降;-50℃冷冻贮藏条件下大黄鱼的硬度、弹性、咀嚼性、胶黏性、凝聚性和恢复性这些参数均高于-18℃冷冻贮藏条件下的大黄鱼,-50℃冷冻贮藏条件下大黄鱼的黏附性低于-18℃冷冻贮藏条件下的大黄鱼。结果表明:随着冷冻贮藏时间的延长,养殖大黄鱼的质构在下降,-18℃冷冻贮藏条件下的大黄鱼质构下降更加明显。
The TPA （texture profile analysis） textural properties of cultured Pseudosciaena crocea under -18℃ and -50℃ were measured by Texture Analyzer. All the parameters decreased over frozen storage time; Hardness, springiness, chewiness, gumminess, cohensiveness and resilience of cultured Pseudosciaena crocea under -50℃ were higher than that under -18℃, while adhensiveness under -50℃ was lower than that under -18℃. The results showed the textural properties of cultured Pseudosciaena crocea became worse over frozen storage time, and texture properties of the cultured Pseudosciaena crocea under -18℃ was worse than that under -50℃.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2008年第8期188-191,共4页
Food and Fermentation Industries
基金
国家863项目(2007AA091803)
浙江省重大科技攻关项目(2005C12014)
浙江省海洋开发管理项目(04-09)资助
关键词
养殖大黄鱼
冷冻贮藏
TPA
质构
cultured Pseudosciaena crocea, frozen storage, TPA, textural properties
