新鲜罗非鱼片肌肉的质构特性分析  

Analysing Texture Characteristics of Fresh Tilapia Fillets Muscle

作　　者：夏南[1] 何其[1] 林向东[1] 

机构地区：[1]海南大学食品学院,海口570228

出　　处：《包装与食品机械》2013年第5期6-10,共5页Packaging and Food Machinery

基　　金：十二五国家科技支撑项目课题(2012BAD28B06);海南省自然科学基金项目(311032)

摘　　要：通过对新鲜罗非鱼片剖面层的结构分析,并根据肌肉组织的构造对鲜罗非鱼片肌肉进行了区域划分;运用质构仪压缩测量方式对鲜罗非鱼纵切片不同部位肌肉组织进行研究,分析罗非鱼不同部位肌肉组织的质构特性。结果表明,罗非鱼不同部位肌肉组织的质构特性差异显著;提出了采用压缩质构法快速区分不同部位肌肉组织的方法,可为冻罗非鱼片的分割深加工提供依据。Through the analysis of the structure layer of the fresh tilapia slice profile, and according to the muscle tissue structure of fresh tilapia muscle has carried on the division. ; using texture analyzer by the meas- uring method of compression, fresh tilapia longitudinal slices of different muscle tissue were researched, after analysing texture characteristics of the different parts of the tilapia muscle. The results show that the texture characteristics of the different parts of the tilapia muscle tissue have significant difference. Using the method of compression distinguishes the different parts of the muscle tissue fast is proposed in this paper, it provides some foundations to the segmentation processing of frozen tilapia fillets.

关 键 词：罗非鱼片 肌肉质构 压缩测试 分割深加工 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]