穿刺法分析海参质构特征  

Texture Analysis of Sea Cucumber by Puncture Test

作　　者：曹荣[1] 李志超[2] 刘淇[1] 殷邦忠[1] 

机构地区：[1]中国水产科学研究院黄海水产研究所,山东青岛266071 [2]大连海洋大学食品科学与工程学院,辽宁大连116000

出　　处：《食品科学》2014年第6期129-132,共4页Food Science

基　　金：山东省科技发展计划项目(2012GHY11533);"十二五"国家科技支撑计划项目(2012BAD28B05)

摘　　要：为了准确客观评价食用态海参的质构特征,建立标准化的海参质构评定方法,以TA-XT plus型物性测试仪作为检测工具,研究了穿刺法在海参质构分析中的应用效果,并采用该方法测定了海参不同部位及不同加工产品的硬度值。结果表明:采用穿刺法分析海参质构,其适宜的测试参数为:P/2N探头、测前速度1 mm/s、测试速度5 mm/s、测后速度5 mm/s、穿刺距离10 mm、触发力5.0 g、数据收集率200 pps。海参不同部位的硬度值存在差异,建议以海参中段背部中心位置作为固定的测定位点。采用该方法测定海参的硬度值,其标准偏差的变异系数在5%以内,且可以明显体现不同海参产品的质构差异。该方法可以为海参品质评定提供科学的技术手段。A standardized procedure to assess the hardness of sea cucumber by puncture test using a TA-XT plus texture analyzer was proposed and applied on different body locations of sea cucumber and processed sea cucumber products. Results showed that the appropriate puncture test parameters were determined as follows： probe, P/2N; pre-test speed, 1 mm/s; test speed, 5 mm/s; post-test speed, 5 mm/s; distance, 10 mm; trigger force, 5.0 g; and data acquisition rate, 200 pps. The center position in the backside of the middle section was suggested as the test site. According to the established method, the variation coefficient of hardness could be controlled within 5%, and hardness of different products could be reflected significantly. This method can provide a technical mean for quality assessment of sea cucumber.

关 键 词：海参 质构 穿刺 

分 类 号：TS254.7[轻工技术与工程—水产品加工及贮藏工程]