南湾鱼片热泵干燥工艺探究  

Study on heat pump drying technology ofNanwan fish fillets

作　　者：柳诚刚 黄卉卉 刘涛[1] LIU Chenggang;HUANG Huihui;LIU Tao

机构地区：[1]信阳农林学院,河南信阳464000

出　　处：《肉类工业》2022年第6期32-36,共5页Meat Industry

基　　金：信阳农林学院2021年高水平科研孵化器建设项目(FCL202110);信阳农林学院青年教师科研基金项目(2018LG014);2020年度河南省大中专院校就业创业课题(JYB2020074);信阳农林学院2019年度校级教育教学改革研究与实践项目(2019XJGLX12)。

摘　　要：以南湾花鲢鱼为主要试验材料,利用热泵干燥技术烘干南湾鱼片;通过感官评价,并以复水率、弹性、硬度、咀嚼性和蛋白质含量为主要评价指标,分析热泵干燥温度和鱼片厚度两种因素对南湾鱼片干燥特性的影响。通过试验结果综合分析得出最优的组合为热泵干燥温度55℃、鱼片厚度5mm;此时,复水率为90.81%,蛋白质含量为10.00%,感官评分为91分。在此条件下的鱼片色泽光亮、颜色呈焦黄色、无腥臭味或哈喇味等异味,组织均匀紧密,并且保持南湾鱼原有的形态。热泵干燥烘干南湾鱼片的应用为鱼类干制品加工提供了一定的理论依据。Nanwan silver carp was taken as the main experimental material,and the heat pump drying technology was used to dry Nanwan fish fillets.Through sensory evaluation,and rehydration rate,elasticity,hardness,chewability and protein content were taken as the main evaluation indexes,and the effects of heat pump drying temperature and fish fillet thickness on the drying characteristics of Nanwan fish fillet were analyzed.Through the comprehensive analysis of the test results,the optimum combination was obtained and it was as follows:the heat pump drying temperature was 55℃,and the fish fillet thickness was 5 mm.At this time,the rehydration rate was 90.81%,and the protein content was 10.00%,and the sensory score was 91.Under this condition,the fish fillet had bright color,and the color was scorched yellow,and it had no odor such as fishy smell or tallowy smell,and the tissue was uniform and compact,and the original shape of Nanwan fish was maintained.The application of heat pump drying Nanwan fish fillet provided a theoretical basis for the processing of fish dried products.

关 键 词：南湾鱼片 热泵干燥 感官评价 复水率 质构分析 蛋白质 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]