秘鲁鱿鱼烤制过程中的水分及质构变化

Change of moisture and texture of dosidicus squid during roasting process

摘要: 鱿鱼丝是现代人喜爱的休闲食品,烤制是鱿鱼丝加工中的关键工序,对鱿鱼的品质有重要的影响。本文主要研究了烤制过程中秘鲁鱿鱼的水分、质地、色泽的变化。结果表明,随着烤制时间的延长,秘鲁鱿鱼的水分含量和水分活度降低,损失的主要为中间水和结合水;烤制过程中鱿鱼肉的硬度、咀嚼性、粘着性均有很大程度的提高,弹性下降。

Abstract: Gaint squid ( Dosidicus gigas) is one of people's favorite leisure food.As a key processing step, roasting played an important part in the quality control of squid products.The change of moisture and texture about squid during roasting was investigated in this paper.Result showed that with the increase of roasting time, moisture content and water activity of squid decreased significantly, especially intermediate water and bound water.Hardness, chewiness and adhesiveness of squid significantly increased, while springiness decreased during roasting.