现代食品科技2012，Vol.28Issue(9)：1102-1105,4.
不同水分含量对南极磷虾烤虾质构和色泽的影响
Effect of Different Moisture Content on the Texture and Chroma of Roast Antarctic Krill
摘要
Abstract
Effect of different moisture contents (22%~31%) on quality changes of roast antarctic krill was investigated based on texture, chroma and sensory evaluation. The results exhibited that moisture content affected the quality of roast antarctic krill in some degree. The hardness, gumminess, chewiness and shear force of roast antarctic krill with moisture content of 22% were significantly different to other kinds of moisture content (P<0.05). The cohesiveness and springiness of roast antarctic krill with moisture contents of 25% and 28% were higher, and those two kinds of roast antarctic krill had better quality. The chroma of roast antarctic krill was easily accepted as the moisture content decreased, but the RGB values of four kinds of roast antarctic krill showed that the color of four samples were in pink series with little effectiveness on appearance. Sensory score of roast antarctic krill wtih moisture contents of 28% was 8.99?.05, which was the highest compared to the others. Through the texture analysis, chroma analysis and sensory evaluation of roast antarctic krill with different moisture contents, antarctic krill with moisture content of 28% was considered as the best quality.关键词
南极磷虾烤虾/水分含量/质构/色泽Key words
roast antarctic krill/ moisture content/ texture/ chroma引用本文复制引用
涂敏建,迟海,杨宪时,李学英..不同水分含量对南极磷虾烤虾质构和色泽的影响[J].现代食品科技,2012,28(9):1102-1105,4.基金项目
国家高技术研究发展计划项目(2011AA090801) （2011AA090801）
中央级公益性科研院所基本科研业务费专项资金(中国水产科学研究院东海水产研究所)资助项目(2011T05) （中国水产科学研究院东海水产研究所）
