不同干燥方式下鮰鱼片的干燥特性及风味变化  

Drying Characteristics and Flavor Changes of Catfish Fillets under Different Drying Methods

作　　者：周明珠 熊光权[1] 乔宇[1] 廖李[1] 汪兰[1] 吴文锦[1] 李新[1] 石柳 丁安子[1] 黎彩 ZHOU Ming-zhu;XIONG Guang-quan;QIAO Yu;LIAO Li;WANG Lan;WU Wen-jin;LI Xin;SHI Liu;DING An-zi;LI Cai(Institute of Agricultural Products Processing and Nuclear Agriculture Technology,Hubei Academy of Agricultural Sciences,Wuhan 430064,China;School of Bioengineering and Food,Hubei University of Technology,Wuhan 430064,China;Wuhan Liangzihu Aquatic Product Processing Co.Ltd.,Wuhan 430200,China)

机构地区：[1]湖北省农业科学院农产品加工与核农技术研究所,湖北武汉430064 [2]湖北工业大学生物工程与食品学院,湖北武汉430064 [3]武汉梁子湖水产品加工有限公司,湖北武汉430200

出　　处：《现代食品科技》2021年第4期242-251,共10页Modern Food Science and Technology

基　　金：现代农业产业技术体系专项资金资助项目(CARS-46);国家重点研发计划项目(2018YFD0400601)。

摘　　要：本文以鮰鱼为原料,研究了不同干燥方式对鮰鱼干燥特性的影响,并利用气相离子迁移色谱(GasChromatographyIon MobilitySpectrometry,GC-IMS)、电子鼻、电子舌以及氨基酸自动分析仪等技术,对不同干燥方式对鮰鱼片风味进行了分析。结果表明,真空冷冻干燥的鮰鱼片收缩率最小,为5.44%,显著低于其他三种干燥方式(p<0.05),且其复水速率最快,用时最短;热风干燥的鮰鱼片硬度最大,达1929.70 g,与其他三种干燥方式之间有显著性的差异(p<0.05);真空干燥使得鮰鱼片的L*值为最小,a*值和b*值最大,使鮰鱼片呈现焦糖色,而真空冷冻干燥的L*值最高,a*值和b*值最低,使鮰鱼片呈现白色;热风干燥和微波干燥的鮰鱼片气味比较相似,热风干燥和真空干燥处理的鮰鱼片的滋味比较相似,而真空冷冻干燥气味和滋味都区别于其他三种干燥方式;热风干燥和真空冷冻干燥的甜味氨基酸含量分别比苦味氨基酸含量高51.97 mg/g和67.66 mg/g;微波干燥和真空干燥的苦味氨基酸含量分别比甜味氨基酸含量高3.56 mg/g和6.11 mg/g。因此,真空冷冻干燥对鮰鱼片的干燥特性影响最小,且风味有区别于其他三种干燥方式。In this paper,the effects of different drying methods on the drying characteristics of catfish were studied.Gas chromatography ion mobility spectrometry(GC-IMS),electronic nose,electronic tongue and amino acid analyzer were used to analyze the flavor of different drying methods.The results showed that the shrinkage rate of vacuum freeze-drying was 5.44%,which was significantly lower than the other three drying methods(p<0.05),and its rehydration rate was the fastest and the time was the shortest;the hardness of hot-air drying was the highest,reaching 1929.70 g.Compared with the other three drying methods,there was a significant difference(p<0.05);the L*value was the minimum,a*value and b*value were the largest in the vacuum drying,which made the catfish slice appear caramel color,while the vacuum freeze-drying had the highest L*value,the lowest a*value and b*value,which made it white;the hot-air drying and microwave drying had similar odor,and the hot-air drying and vacuum drying had similar odor.The sweet amino acid content of hot air drying and vacuum freeze-drying were 51.97 mg/g and 67.66 mg/g,respectively,higher than those of bitter amino acids;the contents of bitter amino acids in microwave drying and vacuum drying were 3.56 mg/g and 6.11 mg/g,respectively,higher than those of sweet ones.Therefore,the vacuum freeze-drying had the least effect on the drying characteristics of channel fish fillets,and the flavor was different from the other three drying methods.

关 键 词：鮰鱼 干燥特性 气味 滋味 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]