摘要
研究了海参精华火腿的组织构造及其流变学特性,通过TPA和感官评定对其质地、营养及风味变化进行研究。采用HE染色法观察其组织构造的变化,通过应力松弛和破断试验测定其流变学特性参数。针对海参精华火腿质构特点与普通火腿作比较。结果表明:添加刺参酶解液的海参精华火腿的破断强度为360gf,弹性模量为2.6×107dyn/cm2,黏性模量为4.6×108dyn·s/cm2。添加25mL海参酶解液火腿样品的酸性粘多糖含量为0.06mg/g。与普通火腿相比,除硬度指标稍有下降外,黏弹性、感官、风味及组织构造均未显示出明显差异,但其营养功能水平有显著提高。海参精华火腿流变学特性参数与组织结构参数变化之间具有一定的关联性,TPA与感官测定结果呈较好的相关性。
In this paper,tissue structure and rheological properties of Stichopus japonicus extracts ham were investigated,the change of its quality、nutrition and flavor were studied by texture profile analysis and sensory evaluation.The structural changes were observed using a light microscope,the rheological parameters were determined by stress-relaxation and rupture experimentation and compared with general ham.The results showed that the modulus of elasticity E,viscous modulus η and rupture strength of Stichopus japonicus extracts ham was respectively 2.6×10^7 dyn/cm2,4.6×10^8 dyn·s/cm^2 and 360 gf.The content of acidic mucopolysaccharide of the sample with 25 mL enzymatic hydrolyzate was 0.06 mg/g.Compared with traditional ham,parameters such as tissue structure,rheological property,sensory and flavor of Stichopus japonicus extracts ham shew little change except its rupture strength became smaller,while the level of nutrition and function significantly increased.The TPA detection results also showed that the correlativity was existed between the changes of its rheological property parameter and tissuestructure parameter.There was a good correlation between sensory evaluation and TPA results.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2009年第6期72-77,共6页
Journal of Chinese Institute Of Food Science and Technology
基金
新世纪人才计划(NCET-07-0779)
质检工艺性行业科研专项(2007GYB147)
山东省科技攻关计划项目(2007GG10005008158)
关键词
刺参精华火腿
组织构造
流变学特性
质地剖面分析
感官评定
Stichopus japonicus extracts ham
Tissue structure
rheological properties
texture profile analysis（TPA）
sensory evaluation
