不同干燥方法对南美白对虾品质的影响  

Effect of different drying methods on the quality of penaeus vannamei

作　　者：董志俭[1,2] 孙丽平[1] 李冬梅[2] 李学鹏[2] 密更[2] 蔡路昀[2] 陈华健 励建荣[2] 

机构地区：[1]江苏农牧科技职业学院,食品科技学院,江苏泰州225300 [2]渤海大学食品科学与工程学院,辽宁省食品安全重点实验室,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,辽宁锦州121013 [3]湛江国联水产开发股份有限公司,广东湛江524022

出　　处：《食品工业科技》2017年第5期219-222,227,共5页Science and Technology of Food Industry

基　　金：“十二五”国家科技支撑计划(2012BAD29B06);江苏农牧科技职业学院院级课题(NSF201505-2)

摘　　要：干燥方法对南美白对虾品质具有重要影响。本文研究了热风干燥、冷风干燥、微波真空干燥3种干燥方法对南美白对虾色泽、虾青素含量、组织结构、质构和感官质量的影响。结果发现:干燥后L*下降,其大小依次为微波真空干燥>冷风干燥>热风干燥;虾青素含量降低,微波真空干燥产品虾青素含量最高,为77.5μg/g;热风干燥后肌纤维断裂严重,而冷风干燥和微波真空干燥产品肌纤维结构较为完整;干燥后南美白对虾硬度、胶着性、咀嚼性提高,其中微波真空干燥产品增加最为显著;感官方面,微波真空干燥产品口感风味更好。综合来看,微波真空干燥方法较为理想。The drying methods showed important impact on the quality of penaeus vannamei. The effects of three drying methods, hot air drying, cold air drying, microwave vacuum drying, on the color, content of astaxanthin, tissue structure, texture, and sensory quality for penaeus Vannamei were studied.The results showed that L＊ value decreased after drying, and the order was microwave vacuum drying 〉 cold air drying 〉 hot air drying.The content of astaxanthin of penaeus vannamei decreased after drying and the products prepared by microwave vacuum drying obtained the highest content of astaxanthin, arriving at 77.5 μg/g. The muscle fibers were seriously destroyed after hot air drying, but the products prepared by cold air drying and microwave vacuum drying possessed integral muscle fiber structure. The hardness, gumminess and chewiness of penaeus vannamei significantly increased after drying, especially the products prepared by microwave vacuum drying.In the aspect of sensory, the products prepared by microwave vacuum drying owned better flavor.In one word, the perfect drying method was the microwave vacuum drying.

关 键 词：南美白对虾 热风干燥 冷风干燥 微波真空干燥 

分 类 号：TS254[轻工技术与工程—水产品加工及贮藏工程]