热加工条件对鲍鱼腹足部分加工特性的影响 : = The effect of thermal processing on the partial properties of abalone meat
分别在60、70、80、85、90和100℃下对鲍鱼腹足热加工0.5～14h,考察了热加工条件对其质量、质构特性、感官特性以及肌原纤维蛋白变性率的影响。结果表明,随着热加工温度的升高和时间的延长,鲍鱼腹足的质量逐渐降低;其质构和感官特性先变好后变差,且温度越高,随时间的变化越明显;其肌原纤维蛋白变性率迅速升高,且升至90%后趋于平稳。在80℃左右加热,鲍鱼腹足的质量损失少,质构特性和感官特性都较好,品质较高,可加工时间较长。.
The mass,textural properties,sensory scores and denaturation ratio of myofibrillar protein were measured after abalone meat was subjected to thermal processing at 60,70,80,85,90 and 100 ℃ for 0.5-14 h respectively.The results showed that obvious changes of mass,textural properties,sensory scores and denaturation ratio of myofibrillar protein were observed as the temperature increased and the heating time prolonged.The denaturation rate of myofibrillar protein decreased rapidly and stabilized above 90%.The abalone meat with high quality could be obtained at 80 ℃..
| Medienart: |
E-Artikel |
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| Erscheinungsjahr: |
2010-12-4 11:46 2012 |
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| Erschienen: |
2010-12-4 11:46 |
| Enthalten in: |
Zur Gesamtaufnahme - year:2012 |
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| Enthalten in: |
Da lian gong ye da xue xue bao - (2012), 01 vom: 4 11:46. Dez., Seite 1-7 Original Letters: Enthalten in 大连工业大学学报 (DE-600)2992850-3 (DE-600)2992850-3 辽宁省大连市 |
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| Sprache: |
Chinesisch |
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| Weiterer Titel: |
The effect of thermal processing on the partial properties of abalone meat |
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| Beteiligte Personen: |
肖桂华 [VerfasserIn] |
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| Links: |
oversea.cnki.net [lizenzpflichtig] |
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| Themen: |
大连工业大学食品学院 |
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| Anmerkungen: |
Author info:XIAO Gui-hua,ZHU Bei-wei,DONG Xiu-ping,CHEN Xue-jiao,CHEN Zhao (School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034,China) |
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| PPN (Katalog-ID): |
CAJ368195635 |
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| 245 | 1 | 0 | |a 热加工条件对鲍鱼腹足部分加工特性的影响 |b = The effect of thermal processing on the partial properties of abalone meat |
| 246 | 3 | 1 | |a The effect of thermal processing on the partial properties of abalone meat |
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| 520 | |a 分别在60、70、80、85、90和100℃下对鲍鱼腹足热加工0.5～14h,考察了热加工条件对其质量、质构特性、感官特性以及肌原纤维蛋白变性率的影响。结果表明,随着热加工温度的升高和时间的延长,鲍鱼腹足的质量逐渐降低;其质构和感官特性先变好后变差,且温度越高,随时间的变化越明显;其肌原纤维蛋白变性率迅速升高,且升至90%后趋于平稳。在80℃左右加热,鲍鱼腹足的质量损失少,质构特性和感官特性都较好,品质较高,可加工时间较长。 | ||
| 520 | |a The mass,textural properties,sensory scores and denaturation ratio of myofibrillar protein were measured after abalone meat was subjected to thermal processing at 60,70,80,85,90 and 100 ℃ for 0.5-14 h respectively.The results showed that obvious changes of mass,textural properties,sensory scores and denaturation ratio of myofibrillar protein were observed as the temperature increased and the heating time prolonged.The denaturation rate of myofibrillar protein decreased rapidly and stabilized above 90%.The abalone meat with high quality could be obtained at 80 ℃. | ||
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