美國(guó)FTC質(zhì)構(gòu)儀可以檢測(cè)產(chǎn)品的硬度、彈性、黏性等力學(xué)特性，憑借其高精度力學(xué)傳感系統(tǒng)和標(biāo)準(zhǔn)化測(cè)試模塊，在水產(chǎn)品品質(zhì)檢測(cè)中展現(xiàn)出顯著優(yōu)勢(shì)，廣泛應(yīng)用于新鮮度評(píng)價(jià)（結(jié)合K值等建立綜合模型）、加工工藝優(yōu)化（冷凍/腌制等工藝對(duì)質(zhì)構(gòu)的影響）、品種與養(yǎng)殖差異分析、副產(chǎn)物開(kāi)發(fā)利用（魚(yú)糜凝膠特性評(píng)估）及貯藏條件研究（溫度/包裝對(duì)質(zhì)構(gòu)的維持效果），為水產(chǎn)品品質(zhì)控制、工藝改進(jìn)及標(biāo)準(zhǔn)制定提供客觀數(shù)據(jù)支持，具有檢測(cè)靈敏、結(jié)果可量化等優(yōu)勢(shì)。以下是美國(guó)FTC質(zhì)構(gòu)儀在水產(chǎn)品質(zhì)地研究中的一些參考文獻(xiàn)：

Comparative Analyses of Muscle Quality in Hooked, Trawl-Net, and Radar-Net Hairtail (Trichiurus haumela) during Thermal Processing

熱加工過(guò)程中鉤帶魚(yú)、拖網(wǎng)帶魚(yú)和雷達(dá)網(wǎng)帶魚(yú)肌肉質(zhì)量的比較分析 浙江海洋大學(xué) Foods

Comparison of Morphometric Parameters, Nutrition Composition, and Textural Properties of Seven Shrimp

7種蝦的形態(tài)參數(shù)、營(yíng)養(yǎng)成分和質(zhì)地特性比較 海南大學(xué) Food Chemistry: X

Development and characterization of defatted coconut flour based oleogels: A fat substitute for application in oil-fortified surimi

基于脫脂椰子粉的油凝膠的開(kāi)發(fā)和表征：用于油強(qiáng)化魚(yú)糜的脂肪替代品 海南大學(xué) Food Chemistry: X

Dietary astaxanthin alleviates negative changes of flesh quality, long chain unsaturated fatty acids content and muscle growth on rainbow trout (Oncorhynchus mykiss via mammalian target of rapamycin and AMP-activated protein kinase pathway

膳食蝦青素通過(guò)哺乳動(dòng)物雷帕霉素靶點(diǎn)和 AMP 激活蛋白激酶途徑減輕黑水虻油引起的虹鱒脂肪酸含量和肌肉質(zhì)量的負(fù)面變化 中山大學(xué) Animal Nutrition

Dietary sanguinarine supplementation recovers the decrease in muscle quality and nutrient composition induced by high-fat diets of grass carp (Ctenopharyngodon idella)

日糧補(bǔ)充血根堿可以恢復(fù)草魚(yú)高脂肪飼料引起的肌肉質(zhì)量和營(yíng)養(yǎng)成分的下降 湖南農(nóng)業(yè)大學(xué) Animal Nutrition

Effect of Low-Proportion Replacement of Dietary Fishmeal with Neanthes japonica Meal on Growth Peformance, Body Composition, Muscle Texture, Serum Biochemistry, Digestive Enzymes and Gene Expression in Juvenile Tiger Puffer Takifugu rubripes

低比例替換魚(yú)粉對(duì)虎鲀幼魚(yú)生長(zhǎng)性能、體成分、肌肉質(zhì)地、血清生化、消化酶和基因表達(dá)的影響 連海洋大學(xué) Fishes

Effect of temperature fluctuation on the freshness, water migration and quality of cold-storage Penaeus vannamei

溫度波動(dòng)對(duì)冷藏南美白對(duì)蝦新鮮度、水分遷移及品質(zhì)的影響 廣東海洋大學(xué) LWT

Effects of combination of hydroxyproline, taurine and cholesterol on the growth and quality of turbot Scophthalmus maximus fed Clostridium autoethanogenum

羥脯an酸、?；撬岷蚫an固醇組合對(duì)自產(chǎn)醇梭菌蛋白喂養(yǎng)的大菱鲆生長(zhǎng)和品質(zhì)的影響 威海市現(xiàn)代海洋牧場(chǎng)技術(shù)重點(diǎn)實(shí)驗(yàn)室 Aquaculture Reports

Effects of different thawing methods on the physicochemical properties and myofibrillar protein characteristics of Litopenaeus vannamei

不同解凍方法對(duì)凡納濱對(duì)蝦理化性質(zhì)及肌原纖維蛋白特性的影響 中國(guó)海洋大學(xué) LWT

Effects of Heat Stress on the Muscle Meat Quality of Rainbow Trout

熱應(yīng)激對(duì)虹鱒魚(yú)肌肉肉質(zhì)的影響 甘肅農(nóng)業(yè)大學(xué) Fishes

Effects of Vitamin C on the Gonad Growth, Texture Traits, Collagen Content and Synthesis Related Gene Expression of Sea Urchin (Mesocentrotus nudus)

維C對(duì)海膽性腺生長(zhǎng)、質(zhì)構(gòu)性狀、膠原蛋白含量及合成相關(guān)基因表達(dá)的影響 大連海洋大學(xué) Animals

Replacing Fishmeal and Fish Oil with Complex Protein and Canola Oil: Effect on Organoleptic and Nutritional Quality of Triploid Rainbow Trout (Oncorhynchus mykiss）

用復(fù)合蛋白和菜籽油代替魚(yú)粉和魚(yú)油：對(duì)三倍體虹鱒魚(yú)感官和營(yíng)養(yǎng)質(zhì)量的影響 青海大學(xué)農(nóng)牧學(xué)院 Foods

Multi-omics combined approach to analyze the mechanism of flavor evolution in sturgeon caviar (Acipenser gueldenstaedtii) during refrigeration storage

多組學(xué)聯(lián)合方法分析鱘魚(yú)子醬）冷藏過(guò)程中的風(fēng)味演變機(jī)制 中國(guó)海洋大學(xué) Food Chemistry: X

Replacement of dietary fish meal with soy protein concentrate on the growth performance, PI3K/AKT/TOR pathway, immunity of abalone Haliotis discus hannai and its resistance to Vibrio parahaemolyticus

大豆?jié)饪s蛋白替代飼料魚(yú)粉對(duì)鮑魚(yú)生長(zhǎng)性能、PI3K/AKT/TOR通路、鮑魚(yú)免疫力及其對(duì)副溶血性弧菌抗性的影響 中國(guó)海洋大學(xué) Aquaculture Reports

Unveiling the Molecular Mechanisms Regulating Muscle Elasticity in the Large Yellow Croaker: Insights from Transcriptomics and Metabolomics

揭示大黃魚(yú)肌肉彈性調(diào)節(jié)的分子機(jī)制：轉(zhuǎn)錄組學(xué)和代謝組學(xué)的見(jiàn)解 東海水產(chǎn)研究所 IJMS

特別提示：盈盛ENS系列國(guó)產(chǎn)質(zhì)構(gòu)儀方案可選。

盈盛ENS系列國(guó)產(chǎn)質(zhì)構(gòu)儀則憑借力學(xué)傳感技術(shù)和本土化服務(wù)優(yōu)勢(shì)，以更優(yōu)性價(jià)比提供可靠的質(zhì)構(gòu)分析解決方案，特別適合注重成本效益的食品、化妝品等企業(yè)，勝任食品研發(fā)、工藝優(yōu)化及質(zhì)量控制等關(guān)鍵環(huán)節(jié)，用戶可根據(jù)實(shí)際需求和預(yù)算靈活選擇適合的解決方案。