食品与发酵工业2017，Vol.43Issue(12)：137-143,7.DOI:10.13995/j.cnki.11-1802/ts.014470
冷藏温度对白斑狗鱼肌肉质构特性的影响
Effect of different refrigeration temperature on textural properties of Esox lucius muscle
摘要
Abstract
The changes of textural properties (hardness,adhesiveness,springiness,cohesiveness,gumminess,chewiness and resilience) and shear force of Esox lucius under different refrigeration temperature (4 ℃ and 0 ℃)were measured by Texture Profile Analysis (TPA) model and the Warner-Brazler texture analyzer.Meanwhile,changes of pH value,electroconductivity and water-holding capacity were studied.The results showed that pH value of Esox lucius muscle decreased in the earlier stages of storage and then increased with the storage time;while electroconductivity and adhesiveness generally showed an increase during the whole storage period,both were less in 0 ℃ than that of stored at 4 ℃.Water-holding capacity,hardness,springiness,cohesiveness,gumminess,chewiness,resilience and shear force all showed a decreasing at a variable degree,and these indicators under 0 ℃ were significantly higher than those under 4 ℃.关键词
白斑狗鱼/冷藏温度/质构特性Key words
Esox lucius/refrigeration temperature/textural properties引用本文复制引用
刘彩华,邱恒恒,朱新荣,张建..冷藏温度对白斑狗鱼肌肉质构特性的影响[J].食品与发酵工业,2017,43(12):137-143,7.基金项目
石河子大学重大科技攻关计划项目(gxjs 2015-zdgg06) （gxjs 2015-zdgg06）
