干制鲟鱼龙筋在不同复水温度下品质特性  

Quality Characteristics of Dried Sturgeon Bone Marrow under Different Rehydration Temperatures

作　　者：姜鹏飞 郭敏强 陈瑶 于文静 裴龙英 沈鹏博 JIANG Pengfei;GUO Minqiang;CHEN Yao;YU Wenjing;PEI Longying;SHEN Pengbo(School of Food Science and Technology,Dalian Polytechnic University,National Research Center for Marine Engineering Technology,Dalian 116034;Department of Food Science and Engineering,Xinjiang Institute of Technology,Akesu 843000)

机构地区：[1]大连工业大学食品学院,国家海洋食品工程技术研究中心,大连116034 [2]新疆理工学院食品科学工程系,阿克苏843000

出　　处：《食品工业》2021年第1期10-14,共5页The Food Industry

基　　金：国家重点研发计划项目(2018YFD0400603);自治区重点研发计划项目“新疆冷水鱼产业关键技术研发集成与示范——冷水性鱼类加工提质关键技术研究”(2017B01004-4);浙江省重点研发计划项目(2017C02035)。

摘　　要：试验以鲟鱼龙筋为研究对象,通过对鲟鱼龙筋复水效率、质构特性、感官评分和扫描电镜等指标对鲟鱼品质特性进行研究。结果表明,复水水温80℃时,复水效率明显高于常温条件下效率,其最大复水速率值达到5.016g/100 g。在物性特征及感官评价中,干燥条件为干燥温度80℃、空气相对湿度20%、干燥风速16 m/s时,其物性特征在不同水温复水后均接近于干燥前;常温条件(20℃)下复水后鲟鱼龙筋均优于在高温条件(80℃),更接近于干燥前的物性特征,说明常温条件(20℃)下复水鲟鱼龙筋更能保持其原有品质特性,通过干燥复水处理后的影响最低。扫描电镜得出,复水后的鲟鱼龙筋可基本恢复到干燥前的组织结构。The sturgeon bone marrow was taken as the research object,and its rehydration efficiency,texture characteristics,sensory score and scanning electron microscope were used to study the quality characteristics of sturgeon bone marrow.The results showed that when the temperature of reclaimed water was 80℃,the efficiency of reclaimed water was significantly higher than that of normal temperature;The maximum rate of reclaimed water was 5.016 g/100 g.In the physical properties and sensory evaluation,when the drying temperature 80℃,the relative humidity of air 20%,and the drying wind speed 16 m/s,the physical properties of sturgeon bone marrow after rehydrating at different water temperatures were close to before drying;And after rehydrating at room temperature(20℃),the physical properties of sturgeon bone marrow were better than those before rehydrating at high temperature(80℃),which showed that under normal temperature(20℃),the physical properties of rehydrated sturgeon bone marrow were closer to those before drying.The original quality characteristics were kept,and the influence was the lowest after drying and rehydrating treatment.Scanning electron microscopy showed that the sturgeon bone marrow after rehydration could basically recover to the tissue structure before drying.

关 键 词：鲟鱼龙筋 复水 质构特性 感官评价 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]