不同干燥条件对鲍鱼组织构造及流变特性的影响  

Effects of Different Drying Methods on Texture and Rheological Properties of Abalone

作　　者：高昕[1] 张亚琦[1] 许家超[1] 常耀光[1] 薛长湖[1] 

机构地区：[1]中国海洋大学食品与医药学院,青岛266003

出　　处：《中国食品学报》2008年第3期108-115,共8页Journal of Chinese Institute Of Food Science and Technology

摘　　要：利用热风和自然晾晒两种干燥方式制备干鲍鱼,并对其相应复水涨发过程中成分、组织构造和流变学特性的变化情况进行研究;探讨了两种干燥方式的干燥动力学和鲍鱼复水机理。组织构造采用VanGieson染色法观察,通过质构仪测定其复水涨发过程中的流变学特性(弹性模量、粘性模量、应力松弛时间和破断力)。结果表明,达到等同于干基的含水率所需时间,晾晒干燥方式约为热风干燥方式的1倍,且两种干燥方式下鲍鱼内部微观结构差异较大;复水过程中除鲍鱼总蛋白含量相对稳定,其它物质含量尤其是胶原蛋白的含量变化较大;不同涨发条件下鲍鱼肌肉组织结构发生了明显地变化;流变学特性参数与鲍鱼复水涨发过程中蛋白、水分等含量和组织结构的变化呈显著相关性。Effects of different drying methods on hot-air were studied, then the proximate components, viscosity, stress-relaxation time and rupture strength） The results showed that solar drying cost double time drying rate and microstructure of the abalone dried by solar and tissue structures and rheological properties （i.e. elastic modulus, of abalone during the process of water restoration were analyzed. than hot-air＇s to reach the same moister content, 16% and the microstructure of these two dried abalone meat had significantly differences; during the process of water restoration, collagen content and other components changed a lot, except crude protein; tissue structure of different processed abalone changed absolutely; rheological properties were influenced obviously by tissue structure and protein, water content. The texture characteristics of raw abalone and rehydrated dry abalone could be quantified.

关 键 词：鲍鱼 干燥 复水涨发 胶原蛋白 肌肉纤维 组织结构 流变学特性 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]