摘要
针对即食海参短时高温高压加工处理特点,研究其加工过程中组织构造和流变学特性参数的变化。同时,就其质构特点与鲜活、加热海参进行比较。实验结果表明,即食海参在加工过程中,其组织构造、流变学特性参数等各项特性指标均有较大变化。与鲜活和加热海参相比,即食海参具有弹力大、硬度小、柔嫩性好的特点。在流变学特性参数等指标(E0,τ1,η1,破断强度)上,即食海参与加热海参的数据较接近,但从口感、质地、感官评定的结果显示,即食海参要明显优于加热海参样品。
Changes of structural and rheological parameters of instant sea cucumber were studied and compared with raw and heated sea cucumber. The results showed that structure and rheological parameters of instant sea cucumber changed greatly during processing. Compared with raw and heated sea cucumber, the instant sea cucumber was more flexible and tender. The rheological parameters （E0,τ1 ,η1 and rupture strength） of instant sea cucumber was similar to the heated samples, while the results of sensory evaluation indicated that it was better than the heated one.
出处
《食品工业科技》
CAS
CSCD
北大核心
2007年第10期57-60,共4页
Science and Technology of Food Industry
基金
教育部科学技术重点项目(106106)资助
关键词
海参
胶原蛋白
肌肉纤维
流变学特性
sea cucumber
collagen
texture
rheological properties
