摘要
以鲍鱼为原料,通过响应面分析法研究了压力强度、保压温度、保压时间对鲍鱼涨发及感官品质的影响。研究结果表明,当压力强度为300.4 MPa、保压温度为45.5℃、保压时间为24.7 min时,鲍鱼涨发率达到最大值为344.6%。高压处理提高了鲍鱼的外观色泽,保留其原有的美味,并且增强口感。
Using the abalone as row materials,this study mainly discussed the effect of pressure intensity,pressure-holding temperature and pressure-holding time on its expansion and sensory quality by the response surface methodology.It shows that expending rate of abalone reaches maximum for 344.6% when pressure intensity is 300.4 MPa,pressure-holding temperature is 45.5 ℃ and pressure-holding time is 24.7 min.The appearance and tinge of abalone was improved,its original delicacy has been kept well,and the taste was enhanced due to the high pressure treatment on it.
出处
《食品工业》
北大核心
2015年第3期170-173,共4页
The Food Industry
关键词
鲍鱼
高压
涨发
感官品质
abalone
high pressure
expansion
sensory quality
