鲍鱼腹足不同部位的质构特性及组织结构研究  

Study on texture and tissue structure of different muscle of abalone

作　　者：肖桂华[1] 朱蓓薇[1,2] 董秀萍[1,2] 陈雪娇[1] 郑杰[2] 

机构地区：[1]大连工业大学食品学院,大连116034 [2]江苏大学食品与生物工程学院,镇江212013

出　　处：《食品科技》2010年第11期155-159,共5页Food Science and Technology

基　　金：国家科技部"十一五"科技支撑计划项目课题(2008BAD94B03);国家"863"计划项目(2007AA091804)

摘　　要：对鲍鱼腹足不同部位的成分、质构特性以及组织结构进行了研究和相关性分析。结果显示,从鲍鱼中间部位到边缘,水分、粗蛋白和胶原蛋白的含量依次升高。质构剖面分析(TPA)结果表明,中间部位的硬度、咀嚼性和回复性显著低于过渡部位,而其弹性高于过渡部位。相关性分析表明,TPA各个参数之间以及与肌肉各种成分的含量有较好的相关性。组织结构观察表明,从鲍鱼中间部位到边缘,红色的胶原纤维逐渐增多,黄色的肌纤维逐渐减少。Composition,texture and tissue structure of different muscle of abalone were investigated.The results showed that moisture,crude protein and collagen gradually increased from the middle to the verge of muscle.At the same time,hardness,chewiness and resilience of the middle muscle were significantly lower than those of the joint muscle,but the springiness was higher.The relationship between TPA parameters was correlated and those parameters were significantly related to total moisture content,protein content and collagen content.The structural results indicated that the number of collagen fibers gradually decreased while the number of muscle fibers gradually increased from the middle to the verge of muscle.

关 键 词：鲍鱼 成分 组织结构 质构剖面分析(TPA) 

分 类 号：TS2[轻工技术与工程—食品科学与工程]