摘要
通过分析不同水分含量软烤扇贝的质构特性和色度指标,探讨软烤扇贝水分含量与质构特性和色差指标的相关性。结果表明,软烤扇贝的水分含量与硬度、内聚性、回复性随着水分含量的下降而增大,硬度变化最为明显,弹性、胶黏性、咀嚼性随着水分含量的下降而减小,并且相关性显著。软烤扇贝的色泽随水分含量而变化,水分含量下降时,其L*值下降,a*、b*值上升。水分含量与水分活度之间具有良好的线性关系。
The texture and chroma index were analyzed of lightly baked scallop with different moisture content,and the pertinence was discussed between those index and moisture content.The results showed that the Hardness,cohesiveness and resilience of lightly baked scallop increased with the moisture content decreasing,but the Springiness,Gumminess and Chewiness decreased,and have significant correlation;the change of hardness was the best;with the L^＊ value decreasing,a^＊ value and b^＊ value increased,and the moisture content and water activity of lightly baked scallop had better linear relativity.
出处
《食品与机械》
CSCD
北大核心
2010年第3期47-50,共4页
Food and Machinery
基金
中央级公益性科研院所基本科研业务费专项资金(编号:2007M05)
关键词
软烤扇贝
水分含量
焙干时间
质构
色度
lightly baked scallop
moisture content
drying time
texture
chroma
