| 鱼糜及鱼糜制品质构的评价方法 |
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| 引用本文： | 张崟,王卫,张佳敏.鱼糜及鱼糜制品质构的评价方法[J].成都大学学报(自然科学版),2010,29(3):205-207,210. |
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| 作者姓名： | 张崟 王卫 张佳敏 |
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| 作者单位： | 成都大学,四川省肉类加工重点实验室,四川,成都,610106;成都大学,四川省肉类加工重点实验室,四川,成都,610106;成都大学,四川省肉类加工重点实验室,四川,成都,610106 |
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| 摘 要： | 总结了国内外有关鱼糜及鱼糜制品质构的仪器测定法和感官评价法.仪器测定法通过测定鱼糜及鱼糜制品的凝胶性能、质构特性参数、弹性模量等来评价鱼糜及鱼糜制品的质构;感官评价法主要利用折叠实验和咀嚼实验评价鱼糜及鱼糜制品的质构.最后,对该两种评价方法做了对比分析.
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| 关 键 词： | 鱼糜 质构 仪器 感官评价 |
Evaluation Method for Texture of Surimi and Surimi Products |
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| ZHANG Yin,WANG Wei,ZHANG Jiamin.Evaluation Method for Texture of Surimi and Surimi Products[J].Journal of Chengdu University (Natural Science),2010,29(3):205-207,210. |
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| Authors: | ZHANG Yin WANG Wei ZHANG Jiamin |
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| Institution: | ZHANG Yin,WANG Wei,ZHANG Jiamin(Key Meat Processing Laboratory of Sichuan Province,Chengdu University,Chengdu 610106,China) |
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| Abstract: | Instrument methods and sensory methods used in texutre determination of surimi and surimi product gels were reviewed in this paper.Instrument methods can make gel property analysis,texture property analysis and elastic modulus determination;sensory methods include folding test and chewing test.Finaly the two evaluating methods were compared. |
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| Keywords: | surimi texture instrument sensory analysis |
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