摘要
研究鲜活和不同加热时间条件下沙蛰组织构造及流变学特性的变化。组织构造变化采用Van Gieson染色法观察和扫描电镜观察,流变学特性参数通过应力松弛和破断实验进行测定。结果表明,沙蛰样品在加热过程中其重量和体积均呈现显著减小趋势;流变学特征参数弹性模量E0和破断强度逐渐减少,而松弛时间τ1、粘性模量η却呈现明显增加趋势,而且流变学特征参数与组织结构变化之间具有较好的相关性。这些变化主要是由于加热过程中沙蛰样品的蛋白质发生热变性所引起。与鲜活样品相比,加热样品具有弹性较大、粘结性较大和硬度小的特点。
The study was conducted to investigate the difference of tissue structure and rheological properties between raw and heated Stomolophus meleagris by heating for 15,30,45 and 60 min,respectively.Histopathology difference for all samples were observed by Van Gieson stain and scanning electron microscopy,respectively.And the rheological parameters were determined by stress-relaxation and rupture experimentation.The results showed that weight and volume were decreased significantly with longer heating time,and histopathological structures were changed significantly as well.Besides,The rupture strength became smaller,while viscous modulus η1,stress-relaxation time τ1 increased with longer heating time.There was a correlation between rheological parameters and texture structure.These were caused by protein denaturation.Rheological parameters showed that the raw S.meleagris had lower hardness but higher elasticity and adhesiveness.
出处
《水产学报》
CAS
CSCD
北大核心
2010年第10期1605-1609,共5页
Journal of Fisheries of China
基金
国家自然科学基金项目(30771674
31071631)
新世纪人才计划(MCET-07-0779)
关键词
沙蛰
加热
组织构造
流变学特性
Stomolophus meleagris
cooking
tissue structure
rheological properties
