海螺不同部位质构特性的研究  

Study on the Texture of Different Muscles of Turban Shell

作　　者：刘敬智[1] 高昕[1] 许加超[1] 张亚琦[1] 陈燕[1] 

机构地区：[1]中国海洋大学食品科学与工程学院,山东青岛266003

出　　处：《中国海洋大学学报（自然科学版）》2009年第S1期73-77,共5页Periodical of Ocean University of China

基　　金：新世纪人才计划项目(NCET-07-0779);国家自然科学基金项目(30771674);山东省科技攻关计划项目(2007GG10005008158)资助

摘　　要：研究了海螺不同部位的肌肉在鲜活和加热(100℃)过程中组织构造及其流变学特性的变化,并进行了质地剖面分析(TPA),为海螺深加工制品的开发及加工工艺的优化提供了依据。通过Van Gieson染色法观察及质构仪测定,结果表明:鲜活海螺足部肌肉的弹性模量(E0、E1、E2)和破断强度明显高于内脏肌肉的对应值,而足部肌肉的应力松弛时间(τ1)则略低于内脏肌肉的测量结果;对鲜活海螺进行适时加热处理,其足部肌肉的硬度和弹性更大,咀嚼性更佳,而内脏肌肉的黏着性和柔嫩性更好。Tissue structure and rheological properties of foot and visceral muscles of both raw and heated turban shell with different times(5,20 and 60 min) were investigated,texture profile analysis was experimentized,which would provide a theoretical foundation for the development of the produce of turban shell and optimizing the technological process.The structural changes were observed using a light microscope,the rheological parameters and TPA were determined by a texturometer.The results showed that the elastic moduluses(E0,E1 and E2)and rupture strength of the foot muscle of raw turban shell were larger than those of the visceral muscle,but the stress-relaxation time(τ1)was smaller.After being heated,the foot and visceral muscles of turban shell had made great difference on the tissue structure and rheological properties.From the changes of rheological properties and TPA during heating process,it was obvious that heating for 20 min was more enjoyable in terms of taste.Compared to visceral muscle,the foot muscle of heated turban shell had the good properties such as hardness,springiness and chewiness,but the adhesiveness and tenderness of the visceral muscle were better.

关 键 词：海螺 组织构造 流变学特性 质地剖面分析 

分 类 号：S917.4[农业科学—水产科学]