基于质构特性的干鲍加工工艺优化及组织特征比较  

Processing Optimization of Dried Abalone Based on Texture Characteristics and the Microstructure Comparison

作　　者：梁加越 李钰茹 赵广华[1] 臧佳辰[1] LIANG Jia-yue;LI Yu-ru;ZHAO Guang-hua;ZANG Jia-chen(College of Food Science and Nutrition Engineering,China Agricultural University,Beijing 100083,China)

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品研究与开发》2022年第23期84-90,共7页Food Research and Development

基　　金：国家重点研发计划(2018YFD0901004)。

摘　　要：为促进干鲍加工工艺发展,提高干鲍质量,该文以营养丰富、具有重要食用价值和药用价值的鲜活皱纹盘鲍(Haliotis discus hannai)为材料,通过单因素和正交试验,在质地剖面分析(texture profile analysis,TPA)测定值评价基础上,对其冷冻干燥处理条件(盐渍浓度、加热温度及加热时间)进行优化。结果表明:盐渍浓度、加热温度及加热时间对鲍鱼的质构均有影响,确定加热温度60℃、盐渍浓度7.5%、加热时间15 min为最佳干燥工艺;干制的鲍鱼复水后组织构造与鲜活鲍鱼相比,纤维束变粗、纤维间隙变小、胶原纤维减少、部分纤维断裂以及纤维排列方式发生变化。This study aimed to improve the processing and quality of dried abalone. To be specific,fresh Haliotis discus hannai with rich nutrients and high edible and medicinal value was selected. Through single factor experiment and orthogonal experiment,the freeze drying conditions of the abalone,including the salt concentration,heating temperature,and heating time were optimized based on the parameters of texture profile analysis(TPA). The results showed that the salt concentration,heating temperature,and heating time all influenced the texture of abalone and the optimal drying process was heating at 60 ℃ for 15 min with the salt concentration of 7.5%. Compared with the fresh abalone,the dried abalone,after the rehydration,demonstrated thick muscle bundles,small spacing between fibers,few collagen fibers,breakage of some fibers,and change in fiber arrangement.

关 键 词：鲍鱼 质构 干燥 工艺优化 组织构造 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]