食品与机械2012，Vol.28Issue(1)：205-207,231,4.DOI:10.3969/j.issn.1003-5788.2012.01.054
不同冻结条件下罗非鱼片的质构分析
Texture analysis of tilapia fillets under different frozen conditions
摘要
Abstract
This study preliminary investigated the texture profile anal-ysis(TPA) of tilapia fillets frozen at different conditions ( -7 °C , - 21 °C , -31 °C). Compare the parameter changes of hardness* cohesion, springiness, gumminess, chewiness of tilapia fillets; and measured the quality variation about moisture loss and drip loss. With the temperature decreasing, springiness showed a downward trend; hardness, cohesion, gumminess and chewiness showed a rising trend; moisture loss and drip loss greatly dropped, it concluded that low-temperature rapid frozen could be more effectively inhibited in enzyme activity and reduce protein denaturation than slow freezing condition, thereby maintaining the flavor and quality of tilapia fillets.关键词
罗非鱼片/冻结条件/质构分析/干耗/汁液流失率Key words
tilapia fillets/ freezing condition/ texture profile analysis/ moisture loss/ drip loss引用本文复制引用
王欣欣,宋丽荣,王乐,林向东..不同冻结条件下罗非鱼片的质构分析[J].食品与机械,2012,28(1):205-207,231,4.基金项目
海南省自然科学基金项目(编号:311032) （编号:311032）
09年海南省重点科技项目(编号:090110) （编号:090110）
