| 不同干燥方式对封鳊鱼品质的影响 |
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| 引用本文： | 陈小雷,胡王,鲍俊杰,周蓓蓓,李正荣.不同干燥方式对封鳊鱼品质的影响[J].水产科学,2019(1):98-103. |
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| 作者姓名： | 陈小雷 胡王 鲍俊杰 周蓓蓓 李正荣 |
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| 作者单位： | 安徽省农业科学院水产研究所 |
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| 基金项目： | 安徽省农业科学院创新团队项目(15C0501) |
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| 摘 要： | 为探明不同干燥方式对封鳊鱼品质及鱼肉理化性质的影响,试验采用自然、冷风、冷冻、冷风—热风联合和热泵5种干燥方式对封鳊鱼进行干燥,研究不同干燥方式对鳊鱼质量损失、干燥速率、硫代巴比妥酸值、挥发性盐基总氮、水分活度、复水率、质构特性和微观结构的影响。试验结果表明,自然干燥的干燥速率低、鱼肉复水率差、氧化最严重、腐败程度较高,但弹性和咀嚼性较好;冷冻干燥的干燥速率最快,鱼肉复水率最高,氧化和腐败程度最低,但弹性和咀嚼性差;冷风干燥的干燥速率低,但鱼肉复水率较好,仅低于冷冻干燥,氧化和腐败程度也仅高于冷冻干燥,且弹性和咀嚼性最好;热泵干燥的干燥速率较高,但鱼肉复水率低、氧化和腐败程度均较高、质构特性较差;联合干燥的干燥速率较快,但鱼肉复水率最低、腐败最严重、质构特性差。
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| 关 键 词： | 干燥 封鳊鱼 理化性质 质构特性 微观结构 |
Effects of Drying Methods on Qualities of Sealing White Bream |
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| CHEN Xiaolei,HU Wang,BAO Junjie,ZHOU Beibei,LI Zhengrong.Effects of Drying Methods on Qualities of Sealing White Bream[J].Fisheries Science,2019(1):98-103. |
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| Authors: | CHEN Xiaolei HU Wang BAO Junjie ZHOU Beibei LI Zhengrong |
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| Institution: | (Fisheries Institute,Anhui Academy of Agricultural Science,Hefei 230031,China) |
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| Abstract: | White bream(Parabramis pekinensis)was dried by natural drying,cooling air blast drying,vacuum freezing drying,combined cool-hot air drying and hot pump drying to investigate the effects of various drying methods on qualities and physicochemical properties of the sealing white bream including weight loss,drying rate,TBA value,TVB-N,water activity,rehydration,texture and microstructure.The results showed that the sealing bream dried naturally had low drying rate,and rehydration rate,and heavily lipid oxidation and decomposition,and high springiness and chewiness.The sealing bream treated by vacuum freezing drying showed low drying rate,and high rehydration,lower than the sealing bream treated by vacuum freezing drying,even higher lipid oxidation and decomposition than the sealing bream dried naturally did,with the best springiness and chewiness.The sealing bream treated by cooling air blast drying had high drying rate,low hydration rate,and high lipid oxidation and decomposition and bad texture.The sealing bream treated by combined cool-hot air drying and hot pump drying showed high drying rate,and had the minimal rehydration,the maximal lipid oxidation rate,and decomposition and the worst texture. |
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| Keywords: | drying sealing white bream physicochemical property texture microstructure |
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