Due to the outbreak,ITMA ASIA+CITME 2020,which has been postponed for more than 8 months,will start on June 12.This is the first professional exhibition of textile machinery in the world since the ITMA Barcelona 2019....Due to the outbreak,ITMA ASIA+CITME 2020,which has been postponed for more than 8 months,will start on June 12.This is the first professional exhibition of textile machinery in the world since the ITMA Barcelona 2019.After the end of the ITMA Barcelona 2019,the global textile machinery exhibition has been suspended due to the outbreak.展开更多
为解决自热鱼类产品杀菌复热后食用品质下降问题,该研究以带鱼为原料,利用测色仪、质构仪、扫描电镜(SEM)以及拉曼光谱,探讨烤制至不同水分含量(70%、60%、50%、40%)、经过灭菌和自热后,比较其色泽、质构和感官品质,确定最佳自热烤制带...为解决自热鱼类产品杀菌复热后食用品质下降问题,该研究以带鱼为原料,利用测色仪、质构仪、扫描电镜(SEM)以及拉曼光谱,探讨烤制至不同水分含量(70%、60%、50%、40%)、经过灭菌和自热后,比较其色泽、质构和感官品质,确定最佳自热烤制带鱼的水分含量。在140℃、160℃、180℃和200℃条件下将带鱼烤制至最佳水分含量,比较其色泽、质构、感官评价、微观结构及蛋白质变性程度,从而得到自热烤制带鱼最佳烤制条件。研究发现,随着水分含量的降低,L值和白度值分别从64.65和60.74下降至42.23和35.82,a值和b分别从-0.59和17.05升高至12.23和24.69。水分含量为40%时带鱼鱼块的硬度、胶着度和咀嚼度分别为水分含量70%的4.27倍、5.53倍和5.89倍。烤制至水分含量为70%时,感官评价的各个单项评分最高。在140℃条件下烤制带鱼鱼肉使其含水量至70%时,即烤制温度为140℃,烤制时间为24 min 3 s时,鱼肉肌纤维直径较细,肉质较嫩,具有稳定的蛋白质结构,感官品质较佳。该研究成果可为自热鱼类产品品质的提升提供理论依据。展开更多
文摘Due to the outbreak,ITMA ASIA+CITME 2020,which has been postponed for more than 8 months,will start on June 12.This is the first professional exhibition of textile machinery in the world since the ITMA Barcelona 2019.After the end of the ITMA Barcelona 2019,the global textile machinery exhibition has been suspended due to the outbreak.
文摘为解决自热鱼类产品杀菌复热后食用品质下降问题,该研究以带鱼为原料,利用测色仪、质构仪、扫描电镜(SEM)以及拉曼光谱,探讨烤制至不同水分含量(70%、60%、50%、40%)、经过灭菌和自热后,比较其色泽、质构和感官品质,确定最佳自热烤制带鱼的水分含量。在140℃、160℃、180℃和200℃条件下将带鱼烤制至最佳水分含量,比较其色泽、质构、感官评价、微观结构及蛋白质变性程度,从而得到自热烤制带鱼最佳烤制条件。研究发现,随着水分含量的降低,L值和白度值分别从64.65和60.74下降至42.23和35.82,a值和b分别从-0.59和17.05升高至12.23和24.69。水分含量为40%时带鱼鱼块的硬度、胶着度和咀嚼度分别为水分含量70%的4.27倍、5.53倍和5.89倍。烤制至水分含量为70%时,感官评价的各个单项评分最高。在140℃条件下烤制带鱼鱼肉使其含水量至70%时,即烤制温度为140℃,烤制时间为24 min 3 s时,鱼肉肌纤维直径较细,肉质较嫩,具有稳定的蛋白质结构,感官品质较佳。该研究成果可为自热鱼类产品品质的提升提供理论依据。
