不同干燥方式对低盐腌制鲍鱼复水及品质特性的影响
TS254.5; 为研究不同干燥方式对低盐腌制鲍鱼复水品质的影响,本研究采用真空冷冻干燥、冷风干燥与热风干燥对其进行干燥处理,研究其复水过程的质量体积和复水率,并通过低场核磁共振(low field nuclear magnetic resonance,LF-NMR)和磁共振成像(magnetic resonance imaging,MRI)研究复水过程的水分分布以及复水后的色差、质构、组织形态、游离氨基酸等变化情况.结果表明,在 72h时真空冷冻干鲍的复水率为 278.73%,显著高于冷风干鲍和热风干鲍的复水率(P<0.05).由LF-NMR和MRI结果分析得出,不易流动水和自由水含量...
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| Published in | 食品工业科技 Vol. 45; no. 10; pp. 57 - 65 |
|---|---|
| Main Authors | , , , , , |
| Format | Journal Article |
| Language | Chinese |
| Published |
水产品深加工技术国家地方联合工程中心,福建厦门 361021
01.05.2024
海洋食品精深加工关键技术省部共建协同创新中心,大连工业大学,辽宁大连 116034 集美大学海洋食品与生物工程学院,福建厦门 361021%爱尔兰农业部农业与食品发展局Teagasc食品研究中心,爱尔兰科克 999014%集美大学海洋食品与生物工程学院,福建厦门 361021 |
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| Online Access | Get full text |
| ISSN | 1002-0306 |
| DOI | 10.13386/j.issn1002-0306.2023060303 |
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| Abstract | TS254.5; 为研究不同干燥方式对低盐腌制鲍鱼复水品质的影响,本研究采用真空冷冻干燥、冷风干燥与热风干燥对其进行干燥处理,研究其复水过程的质量体积和复水率,并通过低场核磁共振(low field nuclear magnetic resonance,LF-NMR)和磁共振成像(magnetic resonance imaging,MRI)研究复水过程的水分分布以及复水后的色差、质构、组织形态、游离氨基酸等变化情况.结果表明,在 72h时真空冷冻干鲍的复水率为 278.73%,显著高于冷风干鲍和热风干鲍的复水率(P<0.05).由LF-NMR和MRI结果分析得出,不易流动水和自由水含量是三种干鲍水分含量增加的主要因素.真空冷冻干鲍、冷风干燥和热风干鲍分别在 72、48和 24h时复水完成.不同的干燥方式影响复水后的质构,结果显示,三种干燥方式的鲍鱼样品硬度与咀嚼性均有显著差异(P<0.05),真空冷冻干燥鲍鱼复水后硬度和咀嚼性最低,分别为 954.01和 708.59 g;热风干燥鲍鱼复水后硬度与咀嚼性最高,分别为 1230.14和 920.02 g.组织学染色与扫描电镜结果显示,真空冷冻干鲍的肌肉组织为较疏松的多孔结构;冷风干鲍和热风干鲍的组织为较细长和致密的结构.综上,真空冷冻干燥鲍鱼的复水率最高,硬度和咀嚼性最低,口感最好,但滋味不及热风干燥鲍鱼.本研究结果可为了解不同干燥方法对低盐腌制鲍鱼产品品质的影响提供理论参考. |
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| AbstractList | TS254.5; 为研究不同干燥方式对低盐腌制鲍鱼复水品质的影响,本研究采用真空冷冻干燥、冷风干燥与热风干燥对其进行干燥处理,研究其复水过程的质量体积和复水率,并通过低场核磁共振(low field nuclear magnetic resonance,LF-NMR)和磁共振成像(magnetic resonance imaging,MRI)研究复水过程的水分分布以及复水后的色差、质构、组织形态、游离氨基酸等变化情况.结果表明,在 72h时真空冷冻干鲍的复水率为 278.73%,显著高于冷风干鲍和热风干鲍的复水率(P<0.05).由LF-NMR和MRI结果分析得出,不易流动水和自由水含量是三种干鲍水分含量增加的主要因素.真空冷冻干鲍、冷风干燥和热风干鲍分别在 72、48和 24h时复水完成.不同的干燥方式影响复水后的质构,结果显示,三种干燥方式的鲍鱼样品硬度与咀嚼性均有显著差异(P<0.05),真空冷冻干燥鲍鱼复水后硬度和咀嚼性最低,分别为 954.01和 708.59 g;热风干燥鲍鱼复水后硬度与咀嚼性最高,分别为 1230.14和 920.02 g.组织学染色与扫描电镜结果显示,真空冷冻干鲍的肌肉组织为较疏松的多孔结构;冷风干鲍和热风干鲍的组织为较细长和致密的结构.综上,真空冷冻干燥鲍鱼的复水率最高,硬度和咀嚼性最低,口感最好,但滋味不及热风干燥鲍鱼.本研究结果可为了解不同干燥方法对低盐腌制鲍鱼产品品质的影响提供理论参考. |
| Abstract_FL | To investigate the effects of different drying methods on the rehydration and quality characteristic of low salt pickled abalone,this study used vacuum freeze drying,cold air drying and hot air drying to dry them.The mass volume and rehydration rate of the rehydration process were studied.Low field nuclear magnetic resonance(LF-NMR)and magnetic resonance imaging(MRI)were used to study the water distribution during the rehydration process and investigated the changes in the samples of color,texture,tissue morphology and free amino acids after rehydration.The results showed that the rehydration rate of vacuum freeze-dried abalone was 278.73%at 72 hours,which was significantly higher than that of cold-air dried abalone and hot-air dried abalone(P<0.05).According to the analysis of LF-NMR and MRI results,the immobilized water and free water content are the key drivers for the increase in moisture content of the three dried abalones.Vacuum freeze-dried abalone,cold-air dried abalone and hot-air dried abalone were rehydrated at 72 hours,48 hours and 24 hours,respectively.Different drying methods affect the texture of rehydrated abalone samples.The results showed that there were significant differences in hardness and chewability among the three drying methods(P<0.05).The hardness and chewiness of vacuum freeze-dried abalone were the lowest after rehydration,which were 954.01 and 708.59 g,respectively.The hardness and chewiness of hot-air dried abalone were the highest after rehydration,which were 1230.14 and 920.02 g,respectively.The results of histological staining and scanning electron microscopy showed that the muscle tissue of vacuum freeze-dried abalone had a relatively loose porous structure.The tissues of cold-air dried abalone and hot-air dried abalone were relatively slender and dense.In summary,vacuum freeze-dried abalone has the highest rehydration rate,the lowest hardness and chewiness,and the best mouth feel.However,the taste may not be as excellent as that of hot-air dried abalone.The results of this study can provide a theoretical reference for understanding how different drying methods impact the quality of low-salt salty abalone products. |
| Author | 孙乐常 杜瀚 翁凌 王舒娴 曹敏杰 林端权 |
| AuthorAffiliation | 集美大学海洋食品与生物工程学院,福建厦门 361021%爱尔兰农业部农业与食品发展局Teagasc食品研究中心,爱尔兰科克 999014%集美大学海洋食品与生物工程学院,福建厦门 361021;水产品深加工技术国家地方联合工程中心,福建厦门 361021;海洋食品精深加工关键技术省部共建协同创新中心,大连工业大学,辽宁大连 116034 |
| AuthorAffiliation_xml | – name: 集美大学海洋食品与生物工程学院,福建厦门 361021%爱尔兰农业部农业与食品发展局Teagasc食品研究中心,爱尔兰科克 999014%集美大学海洋食品与生物工程学院,福建厦门 361021;水产品深加工技术国家地方联合工程中心,福建厦门 361021;海洋食品精深加工关键技术省部共建协同创新中心,大连工业大学,辽宁大连 116034 |
| Author_FL | DU Han LIN Duanquan WANG Shuxian SUN Lechang CAO Minjie WENG Ling |
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| DocumentTitle_FL | Effects of Different Drying Methods on the Rehydration and Quality Characteristic of Low-salt Pickled Abalone |
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| Keywords | 品质特性 rehydration drying method abalone 鲍鱼 复水 quality characteristics 干燥方式 |
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| Title | 不同干燥方式对低盐腌制鲍鱼复水及品质特性的影响 |
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