南美白对虾冷风干燥过程中的品质变化研究  

Quality Changes of Penaeus Vannamei during Cold Air Drying Process

作　　者：董志俭[1] 孙丽平[1] 祁兴普[1] 张焕新[1] 瞿桂香[1] 吴明亮[1] DONG Zhi-jian;SUN Li-ping;QI Xing-pu;ZHANG Huan-xin;QU Gui-xiang;WU Ming-liang(College of Food Science and Technology,Jiangsu Agri-animal Husbandry Vocational College,Taizhou 225300,Jiangsu,China)

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

出　　处：《食品研究与开发》2020年第8期45-49,共5页Food Research and Development

基　　金：江苏农牧科技职业学院院级课题(NSF201705);江苏农牧科技职业学院院级课题(NSF201505);江苏省大学生创新创业训练计划项目(201912806029Y)。

摘　　要：冷风干燥是一种重要的水产品干燥方法。该文主要研究南美白对虾在冷风干燥过程中水分含量、复水率、质地、微观结构、色泽及感官评分的变化。结果表明:随着干燥时间的延长,南美白对虾水分含量逐渐降低,复水率显著增加;硬度、咀嚼度不断增大;肌纤维聚集,纤维束间空隙逐渐变大,但干燥16 h的样品仍保持较为完整的纤维结构;冷风干燥16 h时,虾的a~*值达到最大,色泽最红,咀嚼性好,风味浓郁,感官评分最高。The cold air drying was an important method of drying water product. In this study,changes of moisture content,rehydration rate,texture,microstructure,color and sensory evaluation during cold air drying process of penaeus vannamei were investigated in this paper. The results showed that with the increase of drying time,moisture content of penaeus vannamei decreased gradually,on the contrary,the rehydration rate significantly increased. At the same time,the hardness and chewiness increased. Muscle fiber aggregated mutually so that the interval among muscle fiber bundles was extended,but the sample drying for 16 h still retained integral muscle fiber structure. After cold air drying for 16 h,penaeus vannamei obtained biggest a~* value and most red color,and shrimp meat possessed excellent chewiness,rich flavor and highest sensory score.

关 键 词：南美白对虾 冷风干燥 复水率 质构 微观结构 色泽 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]