Fiber diameter and fish texture

被引：118

作者：

Hurling, R

Rodell, JB

Hunt, HD

机构：

[1] Unilever Research Laboratory, Colworth House

来源：

JOURNAL OF TEXTURE STUDIES | 1996年 / 27卷 / 06期

关键词：

D O I：

10.1111/j.1745-4603.1996.tb01001.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Cross-sections of cooked muscle were prepared using a vibrating microtome. Average fiber cross-sectional area was measured by confocal scanning laser microscopy and image analysis. Fiber cross-sectional area significantly correlated with sensory perception of firmness (r = -0.91, p < 0.01). Sensory firmness decreased with increasing fish species fiber cross-section.

引用

页码：679 / 685

页数：7