The Relationships between Rheological Properties and Structural Changes of Chilled Abalone Meat

被引：0
|
作者：
TASHIRO Yuri
OGAWA Hiroo
机构：
[1] Department of Food Science and Technology
[2] Japan
[3] Tokyo University of Fisheries
[4] Tokyo 108-8477
来源：
Journal of Ocean University of China | 2003年 / 02期
关键词：
chilled abalone; structure; rheology; myofibril; collagen;
D O I：
暂无
中图分类号：
Q944 [植物形态学];
学科分类号：
071001 ;
摘要：
The quantitative correlation between rheological properties and structural characteristic values of chilled abalone meat was studied. Structural changes were observed, and these values were enumerated using image processing and analysis technique. Structural changes in the myofibrils and collagen fibrils were the greatest in chilling for 24 h. After chilling for 48h, similar structures of vertical and cross sections were observed. For chilling from 0h to 72h, the instantaneous modulus E0 of the both section meat decreases gradually with time, but no significant differences were observed after chilling for 48h. The relaxation time and viscosity of both sections attained the same values for the same chilling time, but increased gradually with increasing chilling time. Meanwhile, a negative correlation between the structural characteristic values (Dm, Am, Rvm), and rheological properties (E1, τ1 , η1) clearly exists. Some logarithmic expressions have been obtained for these negative correlations. These r
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页码：171 / 176
页数：6
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