摘要
煮制条件对食品品质具有重要影响。研究小龙虾在不同盐度下煮制过程中水分含量、失重率、色泽、质构及感官品质的变化规律,确定最佳的盐浓度及煮制时间。结果表明:随着煮制时间和盐度的增加,水分含量逐渐减少,失重率逐渐增加,色泽变红,外表光泽先变亮后又变暗,硬度、咀嚼性不断增大;当煮制液盐浓度为5%,煮制时间为10 min时,产品肉质紧密,口感良好。
The boiling had a significant impact on the food quality. During boiling process at different salinity, moisture content, weight loss rate, color, texture, and sensory evaluation of crayfish were studied, and the op-timal salinity and boiling time were determined. The results showed that with the increase of salinity and boiling time, the moisture content gradually decreased, the weight loss rate increased, the color turned red, lightness slowly decreased after the increase, and the hardness and chewiness increased. In general, at the salinity of 5%and the boiling time for 10 minutes, the meat of crayfish was tight and the taste was excellent.
出处
《食品研究与开发》
CAS
北大核心
2017年第18期104-107,共4页
Food Research and Development
基金
江苏农牧科技职业学院院级课题(NSF201505-2)
江苏农牧科技职业学院大学生创新创业训练计划项目(201612806044Y)
关键词
小龙虾
盐煮
品质
crayfish
salt boiling
quality
