三种干燥方式对罗非鱼片风味物质的影响  

Effect of three kinds of drying methods on the flavor substances of tilapia fillet

作　　者：陈青云[1] 施文正[1] 万金庆[1] 齐自元[1] 庞文燕[1] 汪之和[1] 

机构地区：[1]上海海洋大学食品学院,上海201306

出　　处：《食品工业科技》2014年第16期323-327,333,共6页Science and Technology of Food Industry

基　　金：国家自然科学基金(31171764)

摘　　要：以新鲜罗非鱼片为原料,采用高效液相色谱仪、气质联用仪、原子吸收仪等研究了三种干燥方式下(冰温真空干燥、真空冷冻干燥、热风干燥)鱼片鲜度、挥发性成分、有机酸和无机盐离子的变化。结果显示:新鲜鱼片的K值为2.83%,冰温真空干燥鱼片和真空冷冻干燥鱼片的K值分别为3.87%和4.29%,两者无显著性差异(p<0.05)。与其他样品相比,热风干燥鱼片K值较高,为22.69%。同时冰温真空干燥样品中肌苷酸(IMP)含量也明显的高于另外两种干燥样品。在罗非鱼片中对气味起主要作用的是羰基化合物。在新鲜样品、冰温真空干燥样品、真空冷冻干燥样品、热风干燥样品中分别共检测出11、8、10、13种羰基化合物,它们的百分总量分别36.36%、14.33%、20.03%和28.60%。有机酸和无机盐离子方面,与新鲜样含量相比,干燥样品中有机酸含量均有所增加,无机盐离子含量均有所下降,但冰温真空干燥样品变化幅度最小。综合以上几种指标,可以看出冰温真空干燥的效果要优于真空冷冻干燥和热风干燥。Tilapia fillet was used as sample,the changes on fresh,volatile compounds,organic acids and mineral salt ions of fresh fillet with three kinds of drying methods（ice-temperature vacuum drying ,vacuum freeze drying,hot air drying） using high performance liquid chromatograph,gas chromatograph-mass spectrometer and atomic absorption spectroscopy were studied. The results showed that.K value of fresh fillet was 2.83%. In the ice-temperature vacuum drying fillet and vacuum freeze drying fillet, it was 3.87% and 4.29%, respectively, twithout significant difference. Compared with other samples,K value in hot air drying fillet was higher,it was 22.69%. Meanwhile inosinic acid（IMP） content in ice-temperature vacuum drying sample was obvious higher than the other two drying samples. In the Tilapia fillet,carbonyl compounds played main role on the flavor. There were detected 11,8,10,13 kinds of carbonyl compounds separately which the total percentage contents were 36.36% ,14.33% ,20.03% and 28.60% in fresh sample,ice-temperature vacuum drying sample,vacuum freeze drying sample and hot air drying sample. At the aspects of organic acids and mineral salt ions ,organic acids content was increased,while mineral salt ions was decreased in drying samples compared with fresh sample,but the change was minimum in ice-temperature vacuum drying sample. Several factors above combined, it can be concluded that the effect of ice-temperature vacuum drying was superior to vacuum freeze drying and hot air drying.

关 键 词：冰温真空干燥 真空冷冻干燥 热风干燥 K值 挥发性成分 有机酸 无机盐 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]