摘要
研究了鲮鱼肌肉组织在75,85,95℃加热条件下受热变形的情况.研究结果表明:加热中肌肉试样的长度方向收缩,最大的收缩率约25%;厚度方向增加,最大的膨胀率约30%;而宽度方向的膨胀,则出现先高后低的现象,峰值可达到18%.这些变化随加热温度的升高而加剧,在宽度方向上的变化与试样的失水率变化关系密切.
The heat distortion of mud carp muscles under respective heating conditions of 75 ℃, 85 ℃and 95 ℃ were studied. The results showed that, on the heating, the muscle samples shrank in length up to 25 %, swelled in thickness up to 30 %, and in width, they varied from swelling at first to shrinking later. These varieties were intensified with the heating temperature increasing. At the same time, the distortion in width and the variety of dehydration ratio of the samples had remarkable correlations.
出处
《集美大学学报（自然科学版）》
CAS
2007年第3期217-220,共4页
Journal of Jimei University：Natural Science
关键词
鲮鱼
肌肉
热变形
mud carp
muscles
heat distortion
