摘要
以皱纹盘鲍为原料,通过对鲍鱼腹足物理性质的分析,研究了热水热烫和蒸汽热烫对鲍鱼腹足质构特性的影响,及热处理温度、时间对鲍鱼腹足微观结构的变化。结果显示:热处理温度、时间对鲍鱼腹足微观结构的变化有显著的影响,其样品组织构造差异明显。85℃、40min热烫处理的鲍鱼腹足肌肉纤维收缩均匀,排列紧密。因此,确定即食鲍的最佳热处理条件为:热水热烫温度85℃、时间为40min。
With Haliotis discus as raw materia,the textural properties of Haliotis discus,the changes of Haiiotis discus microstructural by heat treatment temperature and time were studied. Results showed that heat treatment temperature and time had a significant effect on Haliotis discus,whose organization structure differences were obvious. With the water blanching temperature of 85℃ for 40min,the processed gastropods uniform contraction of Haliotis discus muscle fibers was tightly packed. Results showed that the best heat treatment was blanching temperature of 85℃ for 40min.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第24期284-287,共4页
Science and Technology of Food Industry
基金
2011年福州市科技重点项目(2011-N-40)
关键词
皱纹盘鲍
质构
组织构造
热处理
abalone
texture
structural properties
heat treatment
