干燥方式对南极磷虾干制品风味成分的影响  

Effects of drying methods on flavor and ingredients of antarctic krill dried products

作　　者：林丰[1] 汪之和[1] 施文正[1] 黄天天[1] 杨珊珊[1] LIN Feng WANG Zhi-he SHI Wen-zheng HUANG Tian-tian YANG Shan-shan(Shanghai Engineering Research Center of Aquatic Products Processing ＆ Preservation, College of Food Science ＆ Technology, Shanghai Ocean University, Shanghai 201306, China)

机构地区：[1]上海海洋大学食品学院上海水产品加工及贮藏工程技术研究中心,上海201306

出　　处：《上海农业学报》2016年第5期133-138,共6页Acta Agriculturae Shanghai

基　　金：国家高新技术研究发展863计划海洋技术领域主题项目(2011AA090801);上海市科委工程中心建设(11DZ2280300)

摘　　要：南极磷虾经过热风干燥、真空平板干燥、真空冷冻干燥3种不同干燥方式处理后,通过感官评定并经电子鼻及GC-MS测定,比较了3种干燥制品的挥发性成分与风味特性。结果显示:经真空冷冻干燥的南极磷虾制品的鲜味氨基酸含量最高且风味独特;真空平板干燥制品及热风干燥制品的风味接近,热风干燥及真空平板干燥都是经热加工,蛋白质变性及脂肪氧化所产生的挥发性物质相类似;在感官总体评价上,3种干燥方式的制品没有明显差异。Antarctic krill were treated by hot air drying,vacuum plate drying and vacuum freeze-drying respectively,and then the volatile constituents and flavor of the dried krill products were compared by sensory evaluation,electronic nose determination and GC-MS assay.The results showed that the krill product dried by vacuum freeze-drying had the highest content of tasty amino acids and distinctive flavor;The krill products dried by hot air drying and vacuum plate drying were similar in flavor,and being via thermal processing,both produced similar volatile substances due to protein denaturation and lipid oxidation;The products dried by 3 drying methods had not obvious differences in overall sensory evaluation.

关 键 词：南极磷虾 氨基酸 挥发性成分 干燥方式 电子鼻 

分 类 号：TS254.5[轻工技术与工程—水产品加工及贮藏工程]