摘要
研究不同烹煮时间下鲫鱼质构的变化。研究发现随烹煮时间的增加,鲫鱼的硬度、弹性及耐咀性在5min后显著升高(p<0.05),而烹煮10min后各烹煮时间之间,变化不显著。鲫鱼烹煮15min后,内聚性与未烹煮组的内聚性有显著性差异(p<0.05),其余各烹煮时间组与未烹煮组的内聚性无显著性差异(p>0.05)。研究结果表明,鲫鱼肉烹煮10min后,其肉质构变化不显著,在实际加工过程中,可以将鲫鱼烹煮时间定为10min。
TPA （Texture Profile Analysis） was applied for the deter mination of texture characteristic of boiled Carassius auratus .The results showed that hardness ,springiness ,and chewiness of boiled 5 min were signifi‐cantly higher than that of the unboiled （p〈0 .05） ,and after boiled 10 min ,the boiling time had no effects on them .Cohesiveness of boiled 15 min was significantly higher than that of the unboiled （p〈0 .05） ,but the oth‐er boiling time had no effects on cohesiveness .The results that texture of C .auratus changed weakly after boiled for 10 min indicated that it could be cooked for 10 min in practice .
关键词
鲫鱼
烹煮时间
质构分析
Carassius auratus
boiling time
Texture Profile Analysis （TPA）
