中国食品学报2012，Vol.12Issue(5)：182-187,6.
超高压处理对鳙鱼质构特性的影响
Effects of High Pressure Processing on Texture of Aristichthys Nobilis Muscle
雒莎莎 1童彦 1Muhammad Muzammil Jahangir 1应铁进1
作者信息
- 1. 浙江大学生物系统工程与食品科学学院 杭州310058
- 折叠
摘要
Abstract
The effects of high pressure processing (HPP) (150 MPa, 300 MPa and 450 MPa for 15min) on texture of Aristichthys nobilis muscle were investigated. Adhesiveness and chewiness of the muscle were improved significantly after treatment at 300 MPa or 450 MPa (P<0.05), as well as the overall sensory quality. Gelation of myofibrils was observed in 450 MPa pressurized sample. In addition, the myofibril fragmentation index (MFI) was greatly reduced(p<0.01) and the water holding capacity (WHC) decreased, while the pH value increased (p<0.01) with the pressure. The results indicated that the application of HPP has the potential to be an effective technique for improving the commercial quality of muscle关键词
超高压处理/鳙鱼/超微结构/质构Key words
High Pressure Processing(HPP) / Aristichthys nobilis/ ultrastructure/ texture
引用本文复制引用
雒莎莎,童彦,Muhammad Muzammil Jahangir,应铁进..超高压处理对鳙鱼质构特性的影响[J].中国食品学报,2012,12(5):182-187,6.
