热处理对皱纹盘鲍腹足质构特性的影响研究  

Study on the effect of heat treatment on structural properties of Haliotis discus

作　　者：朱思咪[1] 苏晨帆[1] 陈丽娇[1] 洪佳敏[1] 

机构地区：[1]福建农林大学食品科学学院,福建福州350000

出　　处：《食品工业科技》2013年第24期284-287,共4页Science and Technology of Food Industry

基　　金：2011年福州市科技重点项目(2011-N-40)

摘　　要：以皱纹盘鲍为原料,通过对鲍鱼腹足物理性质的分析,研究了热水热烫和蒸汽热烫对鲍鱼腹足质构特性的影响,及热处理温度、时间对鲍鱼腹足微观结构的变化。结果显示:热处理温度、时间对鲍鱼腹足微观结构的变化有显著的影响,其样品组织构造差异明显。85℃、40min热烫处理的鲍鱼腹足肌肉纤维收缩均匀,排列紧密。因此,确定即食鲍的最佳热处理条件为:热水热烫温度85℃、时间为40min。With Haliotis discus as raw materia,the textural properties of Haliotis discus,the changes of Haiiotis discus microstructural by heat treatment temperature and time were studied. Results showed that heat treatment temperature and time had a significant effect on Haliotis discus,whose organization structure differences were obvious. With the water blanching temperature of 85℃ for 40min,the processed gastropods uniform contraction of Haliotis discus muscle fibers was tightly packed. Results showed that the best heat treatment was blanching temperature of 85℃ for 40min.

关 键 词：皱纹盘鲍 质构 组织构造 热处理 

分 类 号：TS201[轻工技术与工程—食品科学]