水发条件对海参Acaudinamolpadioidea质构特性及微观结构的影响.PDF

※基础研究 食品科学 2010, Vol. 31, No. 07 37 徐志斌，陈 青，励建荣* (浙江工商大学食品与生物工程学院，浙江杭州 310035) 利用TPA 质构分析法和Masson 三色染色法研究水发条件对东海海参微观结构和质构特性的影响，比较不 同水发条件下体系组织结构和质构特性的差异。研究表明，不同水发条件所得的海参质构参数差异显著，水煮温 度对海参的硬度、黏附性、弹性、凝聚性和回复性有显著影响，保温温度则对海参的硬度、黏附性、咀嚼性、 凝聚性和回复性有显著影响，而且海参硬度和黏附性两个质构参数还受水煮温度和保温温度间交互作用的极显著影 响。与之相对应，在不同的水发条件下，海参的组织结构存在明显的差异。此外，水发海参的各项质构参数间， 黏附性与硬度、咀嚼性、弹性、凝聚性之间均呈现负相关，硬度与咀嚼性之间以及凝聚性与回复性之间分别呈现 很好的正相关性。 海参；水发；质构特性；微观结构 Effect of Water Immersion Conditions on Textural Properties and Microstructure of Dried Sea Cucumber XU Zhi-bin ，CHEN Qing ，LI Jian-rong* (College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310035, China) Abstract ：Dried sea cucumber (Acaudina molpadioidea) must be soaked as the pretreatment for cooking. Its textural properties depend on water immersion conditions. In this study, the effect of immersion conditions on textural properties and microstruc- ture of sea cucumber were investigated. The textural properties of water-immersed sea cucumber were determined by instrumen- tal texture profile analysis (TPA) and Masson staining method. Textural parameters including hardness, elasticity, adhesiveness, resilience, cohesiveness and chewiness were measured. Results indicated that hardness, adhesiveness, elasticity, cohesiveness and resilience were significantly affected by heating temperature. Holding temperature had a pronounced effect on hardness, adhesiveness, chewiness, cohesiveness and resilience. Hardness and adhesiveness were affected by interaction between heating temperature and holding temperature. Moreover, structural changes were also observed under a light microscope due to different immersion conditions. Furthermore, adhesiveness had a neg