CAJ | 학술논문

研究不同烹煮时间下鲫鱼质构的变化。研究发现随烹煮时间的增加，鲫鱼的硬度、弹性及耐咀性在5 min后显著升高（p＜0．05），而烹煮10 min后各烹煮时间之间，变化不显著。鲫鱼烹煮15 min后，内聚性与未烹煮组的内聚性有显著性差异（p＜0．05），其余各烹煮时间组与未烹煮组的内聚性无显著性差异（p＞0．05）。研究结果表明，鲫鱼肉烹煮10 min后，其肉质构变化不显著，在实际加工过程中，可以将鲫鱼烹煮时间定为10 min。
연구불동팽자시간하즉어질구적변화。연구발현수팽자시간적증가，즉어적경도、탄성급내저성재5 min후현저승고（p＜0．05），이팽자10 min후각팽자시간지간，변화불현저。즉어팽자15 min후，내취성여미팽자조적내취성유현저성차이（p＜0．05），기여각팽자시간조여미팽자조적내취성무현저성차이（p＞0．05）。연구결과표명，즉어육팽자10 min후，기육질구변화불현저，재실제가공과정중，가이장즉어팽자시간정위10 min。
TPA (Texture Profile Analysis) was applied for the deter mination of texture characteristic of boiled Carassius auratus .The results showed that hardness ,springiness ,and chewiness of boiled 5 min were signifi‐cantly higher than that of the unboiled (p<0 .05) ,and after boiled 10 min ,the boiling time had no effects on them .Cohesiveness of boiled 15 min was significantly higher than that of the unboiled (p<0 .05) ,but the oth‐er boiling time had no effects on cohesiveness .The results that texture of C .auratus changed weakly after boiled for 10 min indicated that it could be cooked for 10 min in practice .