| 扇贝柱质构分析的测试条件 |
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| 引用本文： | 董秀萍,肖桂华,朱蓓薇,陈昭,陈雪娇.扇贝柱质构分析的测试条件[J].大连轻工业学院学报,2011(3). |
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| 作者姓名： | 董秀萍 肖桂华 朱蓓薇 陈昭 陈雪娇 |
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| 作者单位： | 大连工业大学食品学院; |
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| 基金项目： | 国家“十一五”科技支撑计划项目(2008BAD94B03); 国家高技术研究发展计划(863计划)项目(2007AA091804) |
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| 摘 要： | 研究了扇贝柱质构分析(TPA)的测定方法。考察了TPA测定时扇贝柱适宜的预处理方法,比较了压缩程度、压缩速率对扇贝柱TPA特性参数硬度、弹性、凝聚性、咀嚼性和回复性的影响。研究结果表明,压缩程度对扇贝柱咀嚼性之外的TPA特性参数影响显著,压缩速率对其影响不显著。最终确定扇贝柱的适宜预处理条件为温度70℃,时间12 min;最适TPA测试条件为压缩程度60%,压缩速率1.0 mm/s。
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| 关 键 词： | 扇贝柱 质构分析(TPA) 压缩程度 压缩速率 |
Optimization for texture prefile analysis of scallop adductor |
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| DONG Xiu-ping,XIAO Gui-hua,ZHU Bei-wei,CHEN Zhao,CHEN Xue-jiao School of Food Science , Technology,Dalian Polytechnic University,Dalian ,China.Optimization for texture prefile analysis of scallop adductor[J].Journal of Dalian Institute of Light Industry,2011(3). |
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| Authors: | DONG Xiu-ping XIAO Gui-hua ZHU Bei-wei CHEN Zhao CHEN Xue-jiao School of Food Science Technology Dalian Polytechnic University Dalian China |
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| Affiliation: | DONG Xiu-ping,XIAO Gui-hua,ZHU Bei-wei,CHEN Zhao,CHEN Xue-jiao School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034,China |
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| Abstract: | To optimize the Texture Profile Analysis(TPA) method for scallop adductor,the influence of the pretreatment condition and the compression degree and compression rate on TPA parameters including hardness,springiness,cohesiveness,chewiness and resilience were investigated.Results showed that the compression degree can significantly affect all the TPA parameters mentioned above but not the chewiness.Instead,the compression rate didn't have a significant influence on the TPA parameters.The optimum pretreatment ... |
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| Keywords: | scallop adductor texture profile analysis compression degree compression rate |
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