| 加热条件下鱼翅结构和物性学参数变化 |
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| 引用本文： | 徐凤香,高昕,许加超,李昭勇,薛长湖.加热条件下鱼翅结构和物性学参数变化[J].水产科学,2007,26(2):70-73. |
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| 作者姓名： | 徐凤香 高昕 许加超 李昭勇 薛长湖 |
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| 作者单位： | 1. 中国海洋大学食品科学与工程学院,山东,青岛,266003
2. 青岛市质量监督检验所,山东,青岛,266061 |
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| 基金项目： | 教育部科学技术研究重点项目;山东省优秀中青年科学家科研奖励基金;山东省青岛市科技发展人才基金 |
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| 摘 要： | 研究了鱼翅在不同加热时间(1、2、3、4 h)条件下组织构造及其物性学参数(凝胶强度、最大破断应变、剪切应力、破断强度)变化,并测定了胶原蛋白含量。通过扫描电子显微镜镜观察鱼翅的组织构造,采用质构仪测定其物性特性。结果表明,随着加热时间的延长,鱼翅的物性学参数变化显著,总体呈减小趋势。加热3 h后即可达到鱼翅较好质构。
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| 关 键 词： | 鱼翅 胶原蛋白 物性学特性 感官评定 |
| 文章编号： | 1003-1111（2007）02-0070-04 |
| 修稿时间： | 2006-06-16 |
Changes in Rheological Properties and Structure of Shark Fins During Heat Treatment |
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| XU Feng-xiang,GAO Xin,XU Jia-chao,LI Zhao-yong,XUE Chang-hu.Changes in Rheological Properties and Structure of Shark Fins During Heat Treatment[J].Fisheries Science,2007,26(2):70-73. |
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| Authors: | XU Feng-xiang GAO Xin XU Jia-chao LI Zhao-yong XUE Chang-hu |
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| Institution: | 1. Food Science and Technology, Ocean University of China,Qingdao 266003, China; 2. Qingdao Testing Centre of Product Quality Certification, Qingdao, 266061, China |
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| Abstract: | Changes in rheological properties and structure of shark fins(gel strength,maximum breakage strain,shearing strength and fracture stress) were studied on shark fins heated for various periods(1h,2h,3h,and 4h)by a texture meter.The structural properties were observed using Scanning electronic microscopys(SEM).It was found that the rheological parameters of the shark fin heated during different periods changed significantly and decreased in the mass.The good texture in the fins was achieved 3 hours after treatment. |
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| Keywords: | shark fin collagen rheological property sensory analysis |
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