鲤鱼低温贮藏过程中质构参数变化及其与鲜度的关系  

The changes of texture in Cyprinidae at low temperature storage and its relationship with freshness

作　　者：刘丽荣[1] 柴春祥[1] 鲁晓翔[1] 

机构地区：[1]天津商业大学生物技术与食品科学学院,天津市食品生物技术重点实验室,天津300134

出　　处：《浙江农业学报》2015年第12期2193-2198,共6页Acta Agriculturae Zhejiangensis

基　　金：“十二五”国家科技支撑计划项目(2012BAD38B01);天津市创新团队“农产品贮藏加工新工艺及相关机理研究(TD12-5049)

摘　　要：水产品鲜度的快速检测技术一直是人们关注的重点。鲤鱼鲜度变化,其组织结构及状态也随之发生改变,这种变化可以用质构特征表示。考察了4,0和-18℃贮藏不同时间的鲤鱼质构的变化。分析了鲤鱼质构指标与其鲜度指标的相关性,得出了与鲤鱼鲜度相关的质构指标为硬度、弹性和咀嚼性。用多元线性回归分析建立了评定鲤鱼鲜度的质构模型,模型准确率为91.1%,验证准确率为85.7%,可以较好地预测鲤鱼鲜度。Rapid detection technology of the freshness of aquatic product was emphasized. The tissue and structure of Cyprinidae changed with its freshness, the changes of Cyprinidae could be indicated by its texture. The texture of Cyprinidae was explored under 4, 0 and - 18 ℃, then the relationship between the freshness of Cyprinidae and its texture was analyzed. The results showed that hardness, flexibility and chewiness of Cyprinidae were related to the freshness. A texture model for evaluating the freshness of Cyprinidae was established by using multiple linear regres- sion analysis, the accuracy and verification accuracy of this texture model for determining the freshness was 91.1% and 85.7%, respectively, So this model could be used to predict the freshness of Cyprinidae.

关 键 词：鲤鱼 鲜度 质构 模型 

分 类 号：S829.1[农业科学—畜牧学]