【摘要】 目的研究超声波对咸海鲶鱼质构的影响。方法利用物性分析仪测定超声不同时间海鲶鱼鱼肉的硬度、弹性、粘聚性、胶着性、咀嚼度、恢复性等与时间变化的关系。结果鲶鱼鱼肉在超声处理不同时间后,硬度、弹性均无显著性差异(P>0.05);胶着性在处理5和20 min时,无显著性差异(P>0.05);硬度、粘聚性、咀嚼度、恢复性均无显著差异(P>0.05)(均与对照组相比)。结论超声波对咸海鲶鱼的质构影响不显著,为超声波在鱼等水产品上的应用,如鱼肉的嫩化、腌制、辅助传统加热方式熟制等的可行性提供依据。更多还原

【Abstract】 Objective To study the effects of ultrasonic wave on salted sea catfish texture. Methods The hardness, springiness, cohesiveness, adhesiveness, chewiness and restorative of sea catfish meat were determined using texture analyzer at different ultrasonic process time. Results The results indicated that the changes of hardness and springiness of salted sea catfish meat were insignificant(P>0.05) after different ultrasonic process. There is no significance(P>0.05) in the cohesiveness of salted sea catfish meat after 5 and 20 min ultrasonic treatment, the texture parameters such as hardness, adhesiveness, chewiness and restorative were insignificant compared with those of control group. Conclusion There is no significant effect of ultrasonic wave on salted sea catfish. The results of this research provide the basis for application of ultrasonic treatment on aquatic products such as tendering, salting, cooking of fish with the assistance of ultrasonic treatment.更多还原