海蜇盐渍加工过程中质构与组织结构的变化.PDFVIP

第 10 卷 第 16 期 食品安全质量检测学报 Vol. 10 No. 16 2019 年8 月 Journal of Food Safety and Quality Aug. , 2019 * 赵 玲, 曹 荣, 刘 淇 , 孙慧慧, 刘胜男 ( 中国水产科学研究院黄海水产研究所, 青岛 266071) 摘 要: 目的 探究盐渍加工过程对海蜇品质的影响。方法 本实验以不同加工阶段的海蜇为研究对象, 采 用质构学和组织学方法, 分析其加工过程中质构及组织结构的变化。结果 鲜海蜇水分高达 98.49%, 随着盐 渍加工过程的进行, 海蜇体内水分不断降低, 三矾海蜇水分为 51.27%, 总体重量减少67.07% 。鲜海蜇硬度值 为(1151 ±178) g, 加工过程中海蜇的硬度值不断增大, 三矾海蜇硬度值达到(17680 ±2423) g 。鲜海蜇肌肉纤维 分布均匀, 没有出现纤维聚结成束和断裂的情况; 随着盐渍加工时间的延长, 肌肉纤维逐渐聚集成明显的纤 维束, 开始出现严重的断裂情况, 最终杂乱无章地分布。结论 海蜇盐渍加工过程中肌肉组织网络结构发生变 化、空间排列改变, 表现为组织收缩并变得坚韧, 最终导致质构等品质发生变化; 因而在实际生产中要严格控 制加工工艺。 关键词: 海蜇; 盐渍加工过程; 组织结构; 质构 Changes in texture and tissue structure of jellyfish during salted processing * ZHAO Ling, CAO Rong, LIU Qi , SUN Hui-Hui, LIU Sheng-Nan (Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China) ABSTRACT: Objective To explore the effect of salted processing on the quality of jellyfish. Methods With jellyfish of different process stage as the research object, th e changes in tissue structure and texture were analyzed by histological and textural methods. Results The moisture content of fresh jellyfish was as high as 98.49%. With the progress of salted processing, the water content of jellyfish