不同加热条件下海螺足部质构的变化

研究了鲜活和不同加热条件下(5、20、60 min)海螺足部的组织构造及其流变学特性的变化,并进行了质地剖面分析(TPA)和感官评定试验,为海螺深加工制品的开发及加工工艺的优化提供理论基础和科学依据.组织构造变化采用Van Gieson染色法观察,流变学特性参数和TPA通过质构仪测定,同时比较了TPA和感官评定间的相关性.结果表明:不同的加热处理对海螺足部的组织结构和流变学特征参数有明显影响.流变学特性与组织结构的变化之间具有一定的关联性.流变学特征参数表明鲜活海螺足部的肌肉具有硬度大、弹力和粘着性小的质地特点,而加热样品则是硬度小、弹力和粘着性大.海螺足部的热加工应以加热20 min为宜,时间太短或过长都无法给人以最佳的口感.TPA和感官评定在硬度(R=0.969 2)、弹性(R=0.927 2)和咀嚼性(R=0.854 2)方面呈显著相关性,在粘着性(R:0.794 5)方面也有较好的相关性.

Texture changes of turban shell foot with different boiling time

Tissue structure and rheological properties of both raw and heated turban shell foot with different time (5, 20, 60 min) were investigated, and texture profile analysis and sensory evaluation were experimented, which would provide theoretic basis and scientific gist for opening up the production of turban shell foot and optimizing process. The structural changes were observed using a light microscope, the rheological parameters and texture profile analysis were determined by texture analyzer. The relationship between texture profile analysis and sensory evaluation was evaluated. The results show that heating and its time had made great difference on the tissue structure and rheological properties of turban shell foot, and there is a correlation between rheological parameters and texture structure. The hardness became lower when turban shell was heated, while both elasticity and adhesiveness increased. On the view of sense, heating for 20 min was more enjoyable. The hardness, springiness and chewiness of TPA significantly correlated with those of sensory evaluation, and there was a good correlation between sensory evaluation and TPA parameter on adhesiveness.