摘要
对盐渍刺参在不同加热时间条件下(5、10、15、30min)组织构造和流变学特征参数的变化进行了研究。组织构造变化采用VanGieson染色法观察,流变学特性(弹性模量E1、粘性模量η1、应力松弛时间τ1和破断强度)通过质构仪进行分析测定。同时,针对其质构特点与鲜活刺参进行比较分析。实验结果表明,与鲜活刺参相比,加热盐渍刺参组织构造和流变学特征参数等各项指标均发生显著变化,这些变化主要是由于刺参蛋白质的热变性所引起的。在不同加热时间条件下,随着加热时间的延长,盐渍刺参的肌肉纤维进一步凝聚,纤维间空隙、粘性模量η1、松弛时间τ1及破断强度呈增加趋势,而弹性模量E1则呈明显下降趋势。与其他加热时间条件(10、15、30min)相比,蒸煮5min盐渍刺参因其营养成分流失量少,且具有弹力大、硬度小、柔嫩性好的特点,是较理想的一种加热条件。
Tissue structure and rheological properties of sea cucumber with different heating time（5,10,15,30mn） were investigated.The structural changes were observed using a light microscope,and the rheological parameters such as modulus of elasticity E,, viscous modulus η 1, and stress-relaxation time τ1, rupture strength were determined by stress-relaxation and rupture experimentation.The relationship between texture profile analysis and sensory evaluation was evaluated.The results showed that heating and its time had made great difference on the tissue structure of sea cucumber, and there was a correlation between rheological parameters and texture structure.The rupture strength became smaller and the elasticity decreased when sea cucumber heated, both viscous modulus η1, and stress- relaxation time τ1 increased. Compared with other, heating for 5min was more enjoyable,and had the characteristics of smaller hardness, biqaer elasticitv and adhesiveness.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第2期132-135,共4页
Science and Technology of Food Industry
基金
国家自然科学基金(30771674)
新世纪人才计划(NCET-07-0779)
质检工艺性行业科研专项(2007GYB147)
关键词
盐渍刺参
胶原蛋白
组织构造
流变学特征参数
sea cucumber
collagen
tissue structure
rheological properties parameters
作者简介
陈燕（1985-），女，硕士，主要从事食品物性学方面的研究.
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