灰色关联度法综合评价卵形鲳鲹鱼片不同干制方法的品质差异  

Comprehensive evaluation of quality differences of different drying methods of Trachinotus ovatus fillet by grey correlation degree method

作　　者：石慧 吴燕燕[1] 胡晓[1] 陈胜军[1] 王悦齐[1] 荣辉[1] 杨少玲[1] SHI Hui;WU Yanyan;HU Xiao;CHEN Shengjun;WANG Yueqi;RONG Hui;YANG Shaoling(South China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Key Lab of Aquatic Product Processing,Ministry of Agriculture and Rural Affairs of the People’s Republic of China,Guangzhou 510300,China;College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China)

机构地区：[1]中国水产科学研究院南海水产研究所,农业农村部水产品加工重点实验室,广东广州510300 [2]上海海洋大学食品学院,上海201306

出　　处：《食品与发酵工业》2020年第17期166-173,共8页Food and Fermentation Industries

基　　金：现代农业产业技术体系专项资金项目(CARS-47);国家重点研发计划资助项目(2018YFD0901006);广东省现代农业产业技术体系创新团队建设专项资金项目(2019KJ151);广州市科技计划项目(201707010400)。

摘　　要：为寻找最优的卵形鲳鲹鱼片干制方法,研究了热风干燥、热泵干燥、冷冻干燥3种干燥方式对卵形鲳鲹鱼片的干燥时间、基础成分、干燥特性、复水前后质构特性、色泽、菌落总数等的影响,应用灰色关联度法与变异系数分析综合评价不同干制方法鱼片的品质差异。结果表明:3种干燥方式处理后的卵形鲳鲹鱼片的干燥特性、质构特性、色泽、菌落总数都有显著变化,冷冻干燥鱼片干燥特性、复水后质构与冰鲜鱼片相比差距较小,未发生褐变;热风干燥鱼片菌落总数少于其他两组。综合评价结果为:冷冻干燥>热风干燥>热泵干燥,综合考虑卵形鲳鲹鱼片干制品的干燥特性、质构特性、色泽、菌落总数及生产周期等因素,冷冻干燥为卵形鲳鲹鱼片的最适干燥保存方式。In order to find the optimal method for drying the Trachinotus ovatus fillets,the drying time and basic components,drying characteristics,texture characteristics before and after rehydration,color,the total number of colonies etc.of the dried T.ovatus fillets were determined by hot air drying(HAD),heat pump drying(HPD)and freeze drying(FD).Also,grey correlation method and coefficient of variation analysis were used to comprehensively evaluate of the quality difference of fillets from different dry methods.The results showed that the drying characteristics,texture characteristics,color and total number of colonies of the T.ovatus fillets after three drying methods were significantly changed.The drying characteristics and the difference in texture after rehydration of FD were smaller than those of chilled fish fillets,and no browning occurred.However,the total number of colonies of HAD was less than the other two methods.The comprehensive evaluation revealed that the drying methods were in the following decreasing order:freeze-drying>hot air drying>heat pump drying.Careful consideration of the drying characteristics,texture characteristics,color,total number of colonies and production cycle of the dried T.ovatus fillets,FD was proved to be the most suitable drying method.

关 键 词：卵形鲳鲹鱼片 热风干燥 热泵干燥 冷冻干燥 灰色关联度分析 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]