食品工业科技2017，Vol.38Issue(7)：86-90,5.DOI:10.13386/j.issn1002-0306.2017.07.008
含水量对软烤虾制品品质变化的影响
Effect of water content on the quality change of roast shrimp
摘要
Abstract
In this paper,the analysis methods,such as water activity (aw),color,texture profile analysis (TPA),sensory evaluation and commercial sterilization measurement,were used to study the effect of different water content (Wc) on the quality of roast shrimp.The results showed that the Wc of roast shrimp was better linear with aw.With the increasing of Wc,the value of aw,L * and springiness increased,while the value of a *,b *,hardness,gumminess,chewiness,the maximum shear force and adhesiveness decreased,and the increasing of Wc had little effect on cohesiveness.Besides this,the Wc of samples had the significant influence on its chewiness,gumminess,the maximum shear force,hardness and adhesiveness(p ＜ 0.05).When Wc ≤45 ％,roast shrimp can reach the periods of commercial sterilization,but Wc ≥45％,roast shrimp was in good quality for sensory evaluation.Therefore,the Wc of roast shrimp should be controlled at 45％.关键词
含水量/软烤虾/品质变化/色差/质构/感官评价/商业无菌Key words
water content/roast shrimp/quality change/color/Texture profile analysis (TPA)/sensory evaluation/commercial sterilization分类
轻工纺织引用本文复制引用
鲁淑彦,迟海,李学英,杨宪时,王丽丽..含水量对软烤虾制品品质变化的影响[J].食品工业科技,2017,38(7):86-90,5.基金项目
上海市农业科技成果转化项目(沪农科转字2015第2-1号) （沪农科转字2015第2-1号）
农业部948计划(2011-Z12). （2011-Z12）
