通过分析不同水分含量软烤鱿鱼足片的质构和色泽指标,探讨了水分含量与质构特性及色泽的相关性。结果表明:软烤鱿鱼足片质构特性中的硬度、胶粘性、咀嚼性随着水分含量的增加而降低,且呈现明显的线性关系,弹性亦随水分含量的升高而增加,内聚性基本不受水分含量的影响。L*随着水分含量的增加有上升的趋势,a*随着水分含量的增加亦有下降的趋势,但是差别都不显著(P>0.05),b*随水分含量的增加而降低,差别显著(P<0.05)。从用Lab和RGB颜色空间来看,水分含量为37%~43%时,制品色泽为黄色系,45%时制品色泽较差。从质地、色泽、口味和气味进行感官评定,确定水分含量为43%时制品质量最佳。

The texture and color index were analyzed of light baked squid tentacles with different moisture content. The results showed that the hardness,gumminess and chewiness of light baked squid tentacles increased with the moisture content decreasinh. There are obvious linear relationships. The flexibility of light baked squid tentacles increased with the moisture content increasing,but the moisture content has no effects on the cohesion. The L*value, a*value increased and b*value were all increased with the moisture content,while the difference of a*change is not significant( P > 0. 05),b*value is significant( P < 0. 05). According to Lab and RGB,the color of light baked squid is yellow when the moisture content is 37 % ~ 43 %,while the color is dark when the moisture content is 45 %. Sensory evaluation was performed on texture,color,taste and smell with different moisture content,and moisture content of 43% is considered to be the best.