| 利用物性仪测定鱿鱼片不同含水量的质构特性研究 |
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| 引用本文： | 姚周麟,桑卫国,林媚.利用物性仪测定鱿鱼片不同含水量的质构特性研究[J].现代农业科技,2010(21):372-373. |
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| 作者姓名： | 姚周麟 桑卫国 林媚 |
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| 作者单位： | 浙江省农业科学院柑橘研究所;宁波大学生命科学与生物工程学院; |
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| 摘 要： | 采用物性仪对鱿鱼片的质构进行分析,结合感官评定,探讨在不同水分含量和水分活度下鱿鱼片物性的影响。通过数据分析得出如下结论:在水分含量10%～40%和水分活度0.45～0.85的范围内,随着水分含量和水分活度的降低,鱿鱼片的硬度、胶着性、恢复性和咀嚼度不断增加;弹性有所降低;而内聚性变化并不明显。
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| 关 键 词： | TPA 水分含量 水分活度 鱿鱼片 物性 |
Texture Properties of Sleeve-fish Chips with Different Water Content Using Texture Analyzer |
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| Authors: | YAO Zhou-lin SANG Wei-guo LIN Mei |
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| Institution: | YAO Zhou-lin 1 SANG Wei-guo 2 LIN Mei 1(1 Citrus Research Institute of Zhejiang Agricultral Science,Taizhou Zhejiang 318020,2 College of Life Science and Biotechnology Ningbo University) |
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| Abstract: | Texture analyzer was used to measure the texture properties of sleeve-fish chips with combination of sensory evaluation,to explore the effect of the result of the texture properties under the different water content and water activity.Analysis of data obtained came to the following conclusions:as the water content and the water activity decreased,when the water content was between 10%～40% and the water activity was between 0.45 ～0.85,the hardness,gumminess,resilience and chewiness of the sleeve-fish chips were growing;springiness reduced;and the change of cohesiveness was not obvious. |
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| Keywords: | TPA water content water activity sleeve-fish chips texture properties |
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