干燥过程对水产干制品品质的影响  

Effects of drying process on the quality of dried aquatic products

作　　者：沈嘉森 陈晓婷 苏永昌 刘淑集 许旻 林河通[1,3] 刘智禹 SHEN Jia-Sen;CHEN Xiao-Ting;SU Yong-Chang;LIU Shu-Ji;XU Min;LIN He-Tong;LIU Zhi-Yu(College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350002,China;Fisheries Research Institute of Fujian,National Research and Development Center for Marine Fish Processing,Key Laboratory of Cultivation and High-value Utilization of Marine Organisms in Fujian Province,Xiamen 361013,China;Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition,Ministry of Education,Fuzhou 350002,China)

机构地区：[1]福建农林大学食品科学学院,福州350002 [2]福建水产研究所,国家海水鱼类加工技术研发中心,福建省海洋生物增养殖与高值化利用重点实验室,厦门361013 [3]闽台特色海洋食品加工及营养健康教育部工程研究中心,福州350002

出　　处：《食品安全质量检测学报》2020年第22期8186-8193,共8页Journal of Food Safety and Quality

基　　金：福建省海洋与渔业结构调整专项(2016、2020);福建省种业创新与产业化工程(2017FJSCZY03)。

摘　　要：干燥方式是目前应用广泛、传统的水产品加工技术。通过不同加工原理,可以有效降低水产品的水分含量,抑制微生物的生长,提高水产干制品的色泽和风味,增加高值化加工价值。本文通过调查研究,分析不同水产品干燥方式,阐述不同干燥方式的原理及优缺点。并从营养品质角度,分析干燥过程对水产品的水分、蛋白质、脂质品质的影响从感官品质方面,分析其对水产品的风味、滋味、质构和色泽方面的影响,旨在从营养和感官品质2个方面分析干燥工艺对水产品品质的影响,为水产干制品的发展提供技术支撑。Drying method is a widely used traditional processing technology of aquatic products.Different processing principles can effectively reduce the moisture content of aquatic products,inhibit the growth of microorganisms,improve the color and flavor of aquatic dry products,and increase the value of high-value processing.Through investigation and research,this paper analyzed different drying methods of aquatic products,and expounded the principles,advantages and disadvantages of different drying methods,analyzed the effects of drying process on water,protein and lipid quality of aquatic products from the perspective of nutritional quality,analyzed the effects of sensory quality on the flavor,taste,texture and color of aquatic products.The aim is to analyze the influence of drying technology on the quality of aquatic products from 2 aspects of nutrition and sensory quality,and to provide technical support for the development of aquatic dry products.

关 键 词：干燥方式 水分分布 蛋白质 风味 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]