红外干燥对即食虾仁品质的影响及品质评定模型的建立  

Effect of Infrared Drying on the Quality of Instant Shrimp and Establishment of Quality Evaluation Model

作　　者：李心悦[1] 孙剑锋[1,2] 崔晓朋[1] 

机构地区：[1]河北农业大学食品科技学院,河北保定071000 [2]河北省农产品加工工程技术研究中心,河北保定071000

出　　处：《现代食品科技》2013年第12期2980-2985,共6页Modern Food Science and Technology

基　　金：国家海洋公益性行业科研专项(201205031)

摘　　要：为研究红外干燥对即食虾仁品质的影响,以及探究理化指标与感官品质的相互关系,本文测定和分析研究了经过不同红外干制时间干燥后即食虾仁的水分含量、水分活度、色泽参数和质构参数等指标,并进行了即食虾仁感官品质分数与质构、色泽的相关性分析。结果表明:红外干燥这一处理方法对即食虾仁中水分含量、水分活度、色泽参数和质构参数均有显著影响,不同的红外干制时间对各指标的影响也有显著差异;硬度、弹性、内聚性和红绿参数这四个指标的测量值可以客观代替感官估计感官品质,并建立了感官品质和质构、色泽参数的回归模型:Y(感官分数)=0.260X1(硬度)+2.800X2(弹性)+5.425X3(内聚性)+0.218X4(a*)-10.744,R2=0.972。In order to study the effect of infrared drying on the quality of instant shrimp and investigate the relationship between the physicochemical indexes and sensory quality of instant shrimp, moisture content, water activity, color parameters, texture parameters and sensory evaluation scores of instant shrimp treated by different infrared drying time were measured and analyzed. Also correlation analysis between sensory evaluation scores and texture parameters was carried out. The results showed that infrared drying had a significant influence on the moisture content, water activity, color and texture parameters of the instant shrimp. Hardness, resilience, cohesion and a＊ value of color parameter could be objectively used to evaluate the product quality instead of sensory evaluation through a regression model. The regression model between sensory evaluation scores and texture parameters was Y （sensory evaluation scores） = 0.260X1 （Hardness） ＋ 2.800X2 （Resilience） ＋ 5.425X3 （Cohesion） ＋ 0.218X4 （a＊） - 10.744, R2=0.972.

关 键 词：红外干燥 质构参数 色泽参数 感官品质 回归模型 

分 类 号：TS254.5[轻工技术与工程—水产品加工及贮藏工程]