文献类型：期刊文献

中文题名：冷冻贮藏对罗非鱼肌肉质构特性的影响

英文题名：Effect of Freezing Storage on Tilapia Muscle Texture

作者：王俏仪[1,2];董强[3];卢水仙[1,2];谢婉灵[1,2];刘书成[1,2];高加龙[1,2]

机构：[1]广东海洋大学食品科技学院;[2]广东省高等学校水产品深加工重点实验室;[3]西安市产品质量监督检验院

年份：2011

卷号：31

期号：4

起止页码：86

中文期刊名：广东海洋大学学报

外文期刊名：Journal of Guangdong Ocean University

收录：CSTPCD

基金：广东省水产蛋白改性技术研究团队专项基金;2009年广东海洋大学食品科技学院大学生科学研究基金(7301127)

语种：中文

中文关键词：罗非鱼;肌肉;质构特性;冷冻贮藏;TPA模式

外文关键词：Tilapia; muscle; textural characteristics; freezing storage; Texture Profile Analysis（TPA）

中文摘要：采用质构仪的TPA模式对冷冻贮藏罗非鱼肌肉的硬度、黏附性、弹性、咀嚼性、胶黏性、凝聚性和恢复性等进行测试。结果表明:在-18℃和-50℃的贮藏条件下,随着贮藏时间的增加,罗非鱼肌肉质构的硬度、弹性、咀嚼性、胶黏性、凝聚性、恢复性等6个参数均呈不同程度的下降趋势,黏附性则呈上升趋势;-50℃贮藏的罗非鱼肌肉的质构参数变化速率低于-18℃贮藏条件。说明罗非鱼在冷冻贮藏过程中口感特征在不断下降,贮藏温度越低,越有利于保持罗非鱼肌肉的质构特征。

外文摘要：Hardness,adhesiveness,springiness,chewiness,gumminess,cohesiveness and resilience of tilapia muscle were tested by using TPA model of texture analyzer under freezing storage conditions.The results showed that six texture parameters（hardness,springiness,chewiness,gumminess,cohesiveness and resilience） of tilapia muscle were in decline and adhesiveness was rising with the storage time increased under-18℃ and-50℃ storage conditions,change rate of texture parameters of tilapia muscle at-50℃ was significantly lower than that at-18℃.It indicated that tilapia muscle texture was gradually in decline during freezing storage and the freezing storage temperature was lower,which was more conducive to maintaining the textural characteristics of tilapia muscle.