摘要
采用感官评定和物性仪分析对半干带鱼的质地进行了分析。结果表明,不同的杀菌温度对带鱼的硬度和咀嚼性变化有显著影响,对弹性变化影响不显著。感官评定和仪器分析数值之间存在着良好的相关性。TPA测定的硬度、弹性和咀嚼性三者之间也有很好的相关性。带鱼硬度在1500~1800,弹性在0.880~0.900,咀嚼性在1000~1100之间的口感比较好。
The texture of half-dried hairtail was analyzed by the method of sensory assess and texture profile analysis(TPA),respectively.The results indicated hardness and chewiness of hairtail were affected signifi cantly by temperature;there was closely correlative relation between parameters of sensory assess and texture analysis;correlation also exited among hardness,springiness and chewiness.The optimum taste is 1500~1800 on hardness,0.880~0.900 on springiness and 1000~1100 on chewiness.
出处
《食品工业》
CAS
北大核心
2010年第5期94-95,共2页
The Food Industry
关键词
带鱼
感官评定
质构分析
hairtail
sensory assess
texture prof ile analysis