半干带鱼的感官评定和质构分析  

Texture Evaluation and Sensory Assess of Half-dried Hairtail

作　　者：朱东艳[1] 黄晓春[1] 娄永江[1] 谢莹[1] 

机构地区：[1]宁波大学生命科学与生物工程学院,宁波315211

出　　处：《食品工业》2010年第5期94-95,共2页The Food Industry

摘　　要：采用感官评定和物性仪分析对半干带鱼的质地进行了分析。结果表明,不同的杀菌温度对带鱼的硬度和咀嚼性变化有显著影响,对弹性变化影响不显著。感官评定和仪器分析数值之间存在着良好的相关性。TPA测定的硬度、弹性和咀嚼性三者之间也有很好的相关性。带鱼硬度在1500～1800,弹性在0.880～0.900,咀嚼性在1000～1100之间的口感比较好。The texture of half-dried hairtail was analyzed by the method of sensory assess and texture profile analysis（TPA）,respectively.The results indicated hardness and chewiness of hairtail were affected signifi cantly by temperature;there was closely correlative relation between parameters of sensory assess and texture analysis;correlation also exited among hardness,springiness and chewiness.The optimum taste is 1500～1800 on hardness,0.880～0.900 on springiness and 1000～1100 on chewiness.

关 键 词：带鱼 感官评定 质构分析 

分 类 号：TS254.7[轻工技术与工程—水产品加工及贮藏工程]