食品工业科技2013，Vol.34Issue(6)：181-184,201,5.
预处理对冻干鳡鱼片弹性和复水率的影响
Effects of preprocessing on the springness and rehydration of freeze-dried Elopichthys Bambusa fillets
摘要
Abstract
E.bambusa fillets were freeze-dried to 36％ moisture content after preprocessing by adding different concentration of salt and vinegar.The spingness of E.bambusa fillets was measured by Te×ture Analyzer,and the rehydration rate of them was evaluated by gravimetric method.The result demonstrated that vinegar content had no significant effect on the springness of E.bambusa fillets(p＞0.05),while the highest springness value(0.925± 0.001) for E.bambusa fillets was observed in 6％(w/v) salt solution concentration.However,the rehydration rate value of E.bambusa fillets was increased with increasing vinegar content up to 4％(v/v),after which a decrease trend was observed.Similar variation tendency was detected in salted E.bambusa fillets as well,and the highest rehydration rate value was 2.34％±0.01％ in this e×periment.Results of three levels of two-factor demonstrated that the springness and rehydration rate were (0.93±0.01) and 2.32％±0.02％ respectively,pH was 5.53±0.01,total bacteria colony (TBC) was 6.5×105cfu/g,NaCl％ was 3.86％ under be preprocessed in 3％ vinegar and 5％ salt,which verified that we could get a kind of low salt food with good quality under these circumstance.关键词
鳡鱼/预处理/弹性/复水率Key words
Elopichthys Bambusa(E.Bambusa) / preprocessing/ springness/ rehydration rate分类
轻工纺织引用本文复制引用
易翠平,钟春梅,何英和,向建国,赵思明..预处理对冻干鳡鱼片弹性和复水率的影响[J].食品工业科技,2013,34(6):181-184,201,5.基金项目
"十二五"支撑计划(2012BAD34B08) （2012BAD34B08）
湖南省科技厅重大专项(2011FJ1002) （2011FJ1002）
湖南省科技厅一般项目(2010NK3018,S2011N20233430) （2010NK3018,S2011N20233430）
长沙市科技局(K1203013-21) （K1203013-21）
常德市博士创新基金(2011-17). （2011-17）
