摘要
为研究不同品种金枪鱼肌肉组织的热物理学特性,对5个品种金枪鱼的背部与腹部肌肉进行主要营养成分测定与运用差示扫描量热的方法研究相变过程热特性,同时进行相关性与聚类分析。结果表明:金枪鱼肌肉的比热随温度升高而升高,在融化过程中出现峰值后回归稳定,不同品种金枪鱼的比热值相差不大;通过聚类分析可将样品分为3类,可以根据聚类分类特点指导解冻工艺,以进行差异性的解冻工艺与设备研发。
In this study,our aim was to evaluate the thermophysical properties of muscles from different species of tuna.The main nutritional components of back and abdominal muscles from five different species of tuna and theirthermophysical properties during freezing and melting were examined using a differential scanning calorimeter（DSC）.Meanwhile,correlation and cluster analyses were carried out.The results showed that the specific heat of frozen tuna muscle samples increased with increasing temperature,reaching a peak,and then remained stable during the melting process.Only a slight difference in specific heat existed among different species of tuna.Through cluster analysis,these tuna samples from different species could be divided into three classes,which may provide a guideline to develop thawing conditions and equipment for frozen tuna.
出处
《肉类研究》
北大核心
2017年第4期1-5,共5页
Meat Research
基金
北京市科技计划项目(Z151100001215007)
"十三五"国家重点研发计划重点专项(2016YFD0400703)
关键词
金枪鱼
比热容
差示扫描量热
相变
聚类分析
tuna
specific heat capacity
differential scanning calorimeter（DSC）
phase transition
cluster analysis
