论文部分内容阅读
利用质构仪研究魁蚶、毛蚶、泥蚶的硬度、弹性、黏度等7项质构特性,并运用SPSS统计软件分析质构参数之间的差异显著性及线性相关性。结果表明,蚶类样品个体差异大,然而根据其肌肉特点分别测定各种摆放方向下的质构参数,并通过多次平行测定,可以获得较为理想的结果。魁蚶腹足经拍打后肉质变软,硬度和咀嚼性明显降低,黏附性和黏性明显减弱。煮熟的毛蚶弹性和恢复度最强。泥蚶经漂烫后黏性和咀嚼性最大,经煮熟后硬度、内聚性和恢复度最强。对比不同取样部位的质构参数,3种蚶类表现出高度的一致性,外套膜的硬度和恢复度最大,腹足的黏附性和内聚性优于外套膜。魁蚶质构参数的整体线性相关性良好,而毛蚶和泥蚶各参数的线性相关性不强;咀嚼性与各项参数相关性显著,适合作为可靠的质构评价参数。
Using texture analyzer, seven texture features of hardness, elasticity and viscosity of Kui, Mao, Kui were studied. SPSS statistical software was used to analyze the significant and linear correlation of texture parameters. The results showed that there were large differences in the individual samples of 蚶 samples. However, the texture parameters of various samples were determined according to their muscle characteristics, and the results of multiple parallel assays were obtained. Quilts gastropod by flattering soft meat, hardness and chew significantly reduced, adhesion and viscosity was significantly weakened. Cooked scallops have the highest elasticity and recovery. After being blanched, mud sticks have the highest viscosity and chewiness, and the hardness, cohesiveness and recovery degree after cooking are the strongest. Comparing the texture parameters of different sampling sites, the three species showed a high degree of consistency, and the hardness and recovery of mantle were the highest. The adhesion and cohesion of gastropods were superior to mantle. The overall linear correlation of the texture parameters of Kui is good, but the linear correlation of each parameter is not strong. The chewiness has significant correlation with various parameters and is suitable as a reliable texture evaluation parameter.