Structural Changes and Rheological Properties of Dry Abalone Meat （Haliotis diversicolor） During the

• 作 者: GAO Xin ZHANG Yaqi XU Jiachao
• 机 构: CollegeofFoodScienceandEngineering
• 出 处: 中国海洋大学学报：英文版
• 发表日期: 2007年4期
• 关键词: 干鲍鱼 水复原 肌肉结构 龄学 dry abalone water restoration muscle structure rheology myof
• 基金项目: AcknowledgementsThis study was supported by the Priority Scientific Research （No： 106106） by Chinese Ministry of Education.

Changes in tissue structure, rheological property and water content of dry abalone meat in the process of water restora- tion were studied. The weight and volume of dry abalone meat increased with water restoration. When observed under a light micro- scop