超高压处理对扇贝质构的影响

Scallop was used as model sample to investigate the effects of Ultra-high Pressure Food Processing(UPFP) parameters (pressure and holding time) on the texture with the aid of Text Profile Analysis. Comparisons were also conducted between scallop processed by UPFP with those treated by thermal treatment and vacuum freezing drying treatment. The results indicate that: in UPFP treatment, thehardness, springness, cohesiveness, fracture, gumminess and chewiness of scallop increase with the increase of pressure, and there's some interaction between holding time and pressure.Compared with thermal treatment, scallop processed by UPFP are tender because of lower hareness and better chewiness, since the original texture of the sea food can be better maintained in UPFP rather than thermal treatment. The texture of scallop processed by vacuum freezing drying treatment has no big difference with those processed by UPFP.