摘要
目的探究盐渍加工过程对海蜇品质的影响。方法本实验以不同加工阶段的海蜇为研究对象,采用质构学和组织学斱法,分析其加工过程中质构及组织结构的变化。结果鲜海蜇水分高达98.49%,随着盐渍加工过程的迚行,海蜇体内水分不断降低,三矾海蜇水分为51.27%,总体重量减少67.07%。鲜海蜇硬度值为(1151±178) g,加工过程中海蜇的硬度值不断增大,三矾海蜇硬度值达到(17680±2423) g。鲜海蜇肌肉纤维分布均匀,没有出现纤维聚结成束和断裂的情冴;随着盐渍加工时间的延长,肌肉纤维逐渐聚集成明显的纤维束,开始出现严重的断裂情冴,最终杂乱无章地分布。结论海蜇盐渍加工过程中肌肉组织网络结构发生变化、空间排列改变,表现为组织收缩并变得坚韧,最终导致质构等品质发生变化;因而在实际生产中要严格控制加工工艺。
Objective To explore the effect of salted processing on the quality of jellyfish.Methods With jellyfish of different process stage as the research object,the changes in tissue structure and texture were analyzed by histological and textural methods.Results The moisture content of fresh jellyfish was as high as 98.49%.With the progress of salted processing,the water content of jellyfish was continuously reduced.The water content of third salted jellyfish was 51.27%,and the total weight was reduced by 67.07%.The hardness value of fresh jellyfish was(1151±178)g.The hardness of jellyfish increased continuously,and hardness value of the third salted jellyfish was up to(17680±2423)g.The muscle fiber of fresh jellyfish evenly distributed,there was no occurrence of fiber agglomerating and breaking.As the salted processing time prolonged,the muscle fibers gradually aggregated into obvious fiber bundles,and severe fractures began to appear,eventually resulting in disorderly distribution.Conclusion During the salinization process of jellyfish,the network structure of muscle tissue changes and the spatial arrangement changes,showing that the tissue shrinks and becomes tough,which finally leads to the quality change of texture.Therefore,the processing technology must be strictly controlled in the actual production.
作者
赵玲
曹荣
刘淇
孙慧慧
刘胜男
ZHAO Ling;CAO Rong;LIU Qi;SUN Hui-Hui;LIU Sheng-Nan(Yellow Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Qingdao 266071,China)
出处
《食品安全质量检测学报》
CAS
2019年第16期5404-5407,共4页
Journal of Food Safety and Quality
基金
国家重点研发计划项目(2017YFE0111100-04)~~
关键词
海蜇
盐渍加工过程
组织结构
质构
jellyfish
salted processing
tissue structure
texture
