脆肉鲩鱼肉硬度特性测定方法的优化

Optimization of hardness determination of crisp grass carp's dorsal muscle

摘要: 硬度是脆肉鲩鱼肉最具代表性的质构特征之一。为筛选出能够区分脆肉鲩鱼和草鱼硬度特性的测试条件、研究脆肉鲩鱼肉品质,本文以草鱼为对照,采用单因素分析法分别研究了质构仪的测试探头、测试速度及压缩距离对脆肉鲩鱼硬度测定的影响,最终确定了脆肉鲩鱼背肌硬度的测定方法:测试模式:TPA;探头:TA41圆柱形不锈钢探头,直径为6mm;测试速度:30mm/min;压缩距离:4mm;触发值:Auto,5g;循环次数:Auto,2次;间隔时间:Auto,0s。希望借此对脆肉鲩鱼肉的综合品质评价起到借鉴作用。

Abstract: Hardness was one of the most important texture characteristics of crisp grass carp. In order to optimize the measurement parameters to distinguish crisp grass carp from grass carp, the grass carp was taken as control to compare the hardness of crisp grass carp in this paper, and the factors including test probe, test speed and target value to dorsal muscle's hardness of crisp grass carp was analyzed using texture analyzer through single factor experiments. Result:test mode:TPA, test probe:TA41, 6mm cylinder stainless steel probe, test speed:30mm/min, target value:4mm, trigger value:auto, 5g, No. cycles:auto, 2times, hold time:auto, 0s. It was hoped that providing some references to comprehensive evaluation on crisp grass carp.