超声波对咸海鲶鱼质构的影响

The effect of ultrasonic process to the texture of sea catfish

中文关键词:  咸海鲶鱼  超声波 质构

英文关键词:sea catfish  ultrasonic process  texture.

中文摘要:

      目的：超声波对咸海鲶鱼质构是否有影响。方法：利用物性分析仪测定超声不同时间海鲶鱼鱼肉的硬度、咀嚼性、粘聚性等指标,结果：鲶鱼鱼肉的硬度,在超声处理不同时间后,弹性均无显著性差异(p﹥0.05)；胶着度在处理5和20min时,无显著性差异(p﹥0.05)；硬度、粘着性、咀嚼性、回复性均无显著差异(p﹥0.05)(均与对照组相比)。结论：超声波对咸海鲶鱼的质构影响不显著。

英文摘要:

      The effect of ultrasonic wave on sea catfish texture was studied in this paper. The hardness, chewiness and cohesiveness of sea catfish meat were determined using Texture Analyzer at different ultrasonic process time. As the result, after different ultrasonic process, the change of sea catfish meat’s hardness and elasticity was insignificant (p﹥0.05), the change of sea catfish meat’s cohesiveness showed the same way after 5-20 min ultrasonic process(p﹥0.05), the texture parameters such as hardness, cohesiveness, chewiness and resilience comparing with control group showed ultrasonic process to the sea catfish cause insignificant change.