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烹煮时间对鲫鱼质构的影响
引用本文:马慧慧,申永奇,李雪冬,李春晓,佟长青,李伟.烹煮时间对鲫鱼质构的影响[J].河北渔业,2014(12):4-5.
作者姓名:马慧慧  申永奇  李雪冬  李春晓  佟长青  李伟
作者单位:辽宁省水产品加工及综合利用重点开放实验室,大连海洋大学食品科学与工程学院,辽宁大连116023
摘    要:研究不同烹煮时间下鲫鱼质构的变化。研究发现随烹煮时间的增加,鲫鱼的硬度、弹性及耐咀性在5min后显著升高(p<0.05),而烹煮10min后各烹煮时间之间,变化不显著。鲫鱼烹煮15min后,内聚性与未烹煮组的内聚性有显著性差异(p<0.05),其余各烹煮时间组与未烹煮组的内聚性无显著性差异(p>0.05)。研究结果表明,鲫鱼肉烹煮10min后,其肉质构变化不显著,在实际加工过程中,可以将鲫鱼烹煮时间定为10min。

关 键 词:鲫鱼  烹煮时间  质构分析

Effect of boiling time on texture of Carassius auratus
MA Hui hui,SHEN Yong qi,LI Xue dong,LI Chun xiao,TONG Chang qing,LI Wei.Effect of boiling time on texture of Carassius auratus[J].Hebei Fisheries,2014(12):4-5.
Authors:MA Hui hui  SHEN Yong qi  LI Xue dong  LI Chun xiao  TONG Chang qing  LI Wei
Institution:(Key and Open Laboratory of Aquatic Products Processing and Utilization of Liaoning Province,l)alian Ocean University,Liaoning Dalian 116023)
Abstract:TPA (Texture Profile Analysis) was applied for the deter mination of texture characteristic of boiled Carassius auratus .The results showed that hardness ,springiness ,and chewiness of boiled 5 min were signifi‐cantly higher than that of the unboiled (p〈0 .05) ,and after boiled 10 min ,the boiling time had no effects on them .Cohesiveness of boiled 15 min was significantly higher than that of the unboiled (p〈0 .05) ,but the oth‐er boiling time had no effects on cohesiveness .The results that texture of C .auratus changed weakly after boiled for 10 min indicated that it could be cooked for 10 min in practice .
Keywords:Carassius auratus  boiling time  Texture Profile Analysis (TPA)
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