商品螺片品质因子受品种影响。

IF 2.3 4区 农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Food Technology and Biotechnology Pub Date : 2022-09-01 DOI:10.17113/ftb.60.03.22.7403
Efkarpia Kougiagka, Chrysoula Apostologamvrou, Persephoni Giannouli, Marianthi Hatziioannou
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引用次数: 3

摘要

研究背景:本研究满足了螺片质量概况调查的需要。蜗牛是世界著名的食用食品,被视为美味佳肴。营养价值、颜色和质地(如硬度)是影响消费者接受产品的关键因素。螺肉的硬度受其原生微观结构的影响。实验方法:以新鲜养殖螺、野生螺、养殖螺和野生螺为研究对象,对螺肉进行定性分析。对所有鱼种的鱼片进行了近似成分、硬度和颜色测量。对牛角鱼片的组织学结构进行了观察。结果与结论:对螺片的质量参数进行了研究。提出了一种新的硬度分析方法,该方法采用了特定几何形状、直径为6mm、高度为6mm的中后侧螺片圆柱形部分。经组织学分析证实其结构均匀,增强了中后侧区域的适应性。螺片的能量含量和硬度最高,但碳水化合物含量最低。结果表明,与其他树种相比,山茱萸的a*(红度)、b*(黄度)和C*(色度)值最高。野生螺片的L*(亮度)参数低于养殖螺片,与年龄、饲料、养殖或环境条件有关,但也可能与螺的碳水化合物含量有关。新颖性和科学贡献:本研究在螺片作为食品的定性特征方面取得了显著成果,并对螺片的肉质特性提供了重要信息。此外,提供了一种新的硬度方法,以尽量减少自然,养殖和环境的影响。最后,研究结果可以为进一步制作蜗牛肉提供适当的处理方法。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

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Quality Factors of Commercial Snail Fillets as Affected by Species.

Research background: This study fulfils a need for investigation of a quality profile of snail fillets. Edible snails are a famous food product consumed worldwide and treated as delicacy. Nutritional value, colour and textural properties, such as hardness, are critical factors that impact consumer acceptance of the product. Hardness of snail meat is affected by its native original microstructure.

Experimental approach: Fresh snails of the farmed species Cornu aspersum maximum, wild and farmed Cornu aspersum aspersum and wild Helix lucorum were used in order to investigate the qualitative profile of snail meat. Proximate composition, hardness and colour measurements were conducted on fillets of all species. The histological structure of the fillets of Cornu aspersum maximum was examined.

Results and conclusions: Quality parameters of snail fillets were studied. A novel method of hardness analysis was proposed where the cylindrical part of snail fillets from the mid-posterior region with specific geometry 6 mm diameter and 6 mm height was used. The suitability of the mid-posterior region was enhanced by the uniform structure confirmed by the histological analysis. Helix lucorum snail fillet had the highest energy content and the highest hardness but the lowest carbohydrate content. The species Cornu aspersum maximum was evaluated with the highest values of a* (redness), b* (yellowness) and C* (chroma) compared to other species. Parameter L* (lightness) of wild snail fillets was lower than of the farmed ones due to age, diet, farming or environmental conditions, but it could also be related to snail carbohydrate content.

Novelty and scientific contribution: This study yielded notable results on qualitative characteristics of snail fillets as food and important information is given on its meat properties. Furthermore, a novel methodology of hardness is provided in order to minimize natural, breeding and environmental influences. Finally, the research outcomes could lead to proper handling methods for further fabrication of snail meat.

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来源期刊
Food Technology and Biotechnology
Food Technology and Biotechnology 工程技术-生物工程与应用微生物
CiteScore
3.70
自引率
0.00%
发文量
33
审稿时长
12 months
期刊介绍: Food Technology and Biotechnology (FTB) is a diamond open access, peer-reviewed international quarterly scientific journal that publishes papers covering a wide range of topics, including molecular biology, genetic engineering, biochemistry, microbiology, biochemical engineering and biotechnological processing, food science, analysis of food ingredients and final products, food processing and technology, oenology and waste treatment. The Journal is published by the University of Zagreb, Faculty of Food Technology and Biotechnology, Croatia. It is an official journal of Croatian Society of Biotechnology and Slovenian Microbiological Society, financed by the Croatian Ministry of Science and Education, and supported by the Croatian Academy of Sciences and Arts.
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