扇贝柱质构分析的测试条件  

Optimization for texture prefile analysis of scallop adductor

作　　者：董秀萍[1] 肖桂华[1] 朱蓓薇[1] 陈昭[1] 陈雪娇[1] 

机构地区：[1]大连工业大学食品学院,辽宁大连116034

出　　处：《大连工业大学学报》2011年第3期157-160,共4页Journal of Dalian Polytechnic University

基　　金：国家"十一五"科技支撑计划项目(2008BAD94B03);国家高技术研究发展计划(863计划)项目(2007AA091804)

摘　　要：研究了扇贝柱质构分析(TPA)的测定方法。考察了TPA测定时扇贝柱适宜的预处理方法,比较了压缩程度、压缩速率对扇贝柱TPA特性参数硬度、弹性、凝聚性、咀嚼性和回复性的影响。研究结果表明,压缩程度对扇贝柱咀嚼性之外的TPA特性参数影响显著,压缩速率对其影响不显著。最终确定扇贝柱的适宜预处理条件为温度70℃,时间12 min;最适TPA测试条件为压缩程度60%,压缩速率1.0 mm/s。To optimize the Texture Profile Analysis（TPA） method for scallop adductor,the influence of the pretreatment condition and the compression degree and compression rate on TPA parameters including hardness,springiness,cohesiveness,chewiness and resilience were investigated.Results showed that the compression degree can significantly affect all the TPA parameters mentioned above but not the chewiness.Instead,the compression rate didn＇t have a significant influence on the TPA parameters.The optimum pretreatment condition was heating at 70 ℃ for 12 min,and the optimum compression degree and compression rate for TPA were 60% and 1.0 mm/s respectively.

关 键 词：扇贝柱 质构分析(TPA) 压缩程度 压缩速率 

分 类 号：TS254.7[轻工技术与工程—水产品加工及贮藏工程] S985.36[轻工技术与工程—食品科学与工程]