中国食品学报2017，Vol.17Issue(6)：97-102,6.DOI:10.16429/j.1009-7848.2017.06.013
加工方式对俄罗斯鲟鱼肉水分状态的影响
Effects of Processing Methods on the Moisture Status Change of Russian Sturgeon (Acipenser gueldenstaedti brandt)
摘要
Abstract
In order to explore the related mechanism of moisture status and the fish quality change,and provide a theoretical basis for the development of sturgeon meat products,moisture status change of sturgeon meat by different processing method on sturgeon flesh were studied.Results of TPA indicated that,with the increase of heating temperature,the hardness,springiness and chewiness decreases gradually,adhesiveness and cohesiveness no obvious regularity;the hardness and chewiness of microwave treatment increased significantly;salting concentration significant effect hardness,cohesiveness and springiness,which may owing to the gel-forming of the salt soluble proteins.Low field nuclear magnetic resonance (LF-NMR) scans showed,during the cooking and microwave heating process,the combined water content decreased;there was no obvious regularity change of water distribution processed with salt cure.The difference of the moisture state between fish muscle varieties is taken as one of the important factors affecting taste characteristics for the products.关键词
鲟鱼/水分状态/质构/低场核磁共振Key words
sturgeon/moisture status/texture/low field nuclear magnetic resonance引用本文复制引用
樊燕,侯虎,孙晨阳,薛长湖..加工方式对俄罗斯鲟鱼肉水分状态的影响[J].中国食品学报,2017,17(6):97-102,6.基金项目
国家自然科学基金-重点基金项目(31330060) （31330060）
国家自然科学基金项目(31571865) （31571865）
