两种干鲍样品复水涨发过程中质构及流变学特性  

Rheological Properties and Structural Change of Dried Abalone Meat Produced by Two Different Drying Methods during Rehydration

作　　者：刘凡[1] 唐伟伟[1] 韩飞[1] 高昕[1] 

机构地区：[1]中国海洋大学食品科学与工程学院,山东青岛266003

出　　处：《食品科学》2015年第21期15-19,共5页Food Science

基　　金：国家自然科学基金面上项目(31272705);青岛市南区科技发展基金项目(2011-5-028-QT)

摘　　要：以冷风干鲍为实验对象对其复水涨发工艺进行优化,得出最佳复水涨发条件。研究不同干鲍样品复水涨发过程中营养成分、感官特性、组织结构和流变学特性参数的变化。结果表明:在复水涨发过程中,冷风干鲍和自然晾干干鲍各基本成分含量与鲜活鲍鱼相比均呈显著降低趋势,但冷风干鲍各基本成分含量均高于自然晾干干鲍。与自然晾干干鲍相比,冷风干鲍肌纤维粗细均匀,纤维间空隙较小,结构更加致密。此外,冷风干鲍各项流变学特性参数值硬度、弹性、凝聚性、咀嚼性均优于自然晾干样品。说明冷风干鲍复水涨发后其营养性及质构更佳。In order to establish optimal conditions for the rehydration of cold air-dried abalone, changes in nutrient contents, sensory characteristics, texture properties, and rheological parameters were investigated in comparison to naturally airdried abalone during the rehydration process. Results showed that during the rehydration process, proximate components of both cold air-dried and naturally air-dried abalone were significantly reduced compared with fresh abalone; however, the contents of all these compounds were higher in cold air-dried abalone than in naturally air-dried abalone. In comparison with the naturally dried sample, muscle fibers of cold-dried abalone were more uniform with smaller gaps and more compact structure. In addition, rheological parameters such as hardness, flexibility, cohesiveness, and chewiness were superior to those of naturally dried samples. Overall, cold air-dried sample is more nutritious with better texture after rehydration.

关 键 词：干鲍 水发 组织构造 流变学特性 

分 类 号：TS254[轻工技术与工程—水产品加工及贮藏工程]