摘要
为探明细胞破壁对猪血豆腐质构的影响,采用美国Brookfiled公司的CT3型质构仪,在TPA模式、剪切模式以及破裂模式下以不同质构参数为指标分析不同破壁率对猪血豆腐的影响,分别以拟合回归方程计算和感官评定方法得到不同破壁率的产品质构品质感官得分。试验结果表明,硬度、可恢复功、胶着性、咀嚼性、剪切力和剪切断裂性随破壁率的增加变化显著,在破壁率为18.76%时呈现最大值;破壁后样品弹性显著增大,破裂力、破裂断裂性和破裂断裂形变随破壁率增大显著增大,在破壁率为52%之后又显著减小;两种感官得分的结果随破壁率变化趋势一致,多汁性和总体接受性的分值在破壁率33.33%时最大,而嫩度和细腻度在细胞破壁后分值反而降低。
In order to determine the effect of cell-wall breaking on the textural properties of pig blood tofu,the effects of different rates of cell-wall breaking were analyzed with different texture parameters as indexes under the mode of TPA,shear and the puncture,using the CT3 Texture Analyzer produced by the American company Brookfiled.According to fitting regression equation calculation and sensory evaluation method,the sensory scores of product texture quality were obtained for different breaking rates.The results showed that the hardness,recoverable work done,gumminess,chewiness,shearing force and the 1st fracture for shearing force changed significantly with the increasing rate of breaking cell-wall,and reached the climax when the rate of cell-wall breaking was at 18.67%.Springiness increased significantly after the cell-wall breaking.Breaking force,1st fracture for breaking force and 1st fracture distance for breaking force increase highly with the increasing rate of breaking cell-wall,and decreased after 52%.The value of juiciness and overall acceptability reached the climax at 33.33%of the rate of cell-wall breaking,and the tenderness and exquisiteness value were reduced when the cell-wall was broken.
作者
李翔
许彦
LI Xiang;XU Yan(Chongqing Three Gorges Polytechnic College,Wanzhou 404155,China)
出处
《河南农业大学学报》
CAS
CSCD
北大核心
2018年第2期254-258,293,共6页
Journal of Henan Agricultural University
基金
重庆市教委科学技术研究项目(KJ1403304)
关键词
猪血豆腐
细胞破壁
破壁率
质构分析
pig blood tofu
cell-wall breaking
rate of cell-wall breaking
texture profile analysis
作者简介
李翔(1982—),男,河南鹤壁人,副教授,硕士,主要从事畜产品加工及其综合产物利用研究。
