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李书红,王 颉,宋春风,刘亚琼,郭雪霞.不同干燥方法对即食扇贝柱理化及感官品质的影响[J].农业工程学报,2011,27(5):373-377.DOI:
不同干燥方法对即食扇贝柱理化及感官品质的影响
投稿时间:2010-10-22  修订日期:2011-05-03
中文关键词:  干燥,农产品,氨基酸,即食扇贝柱,理化特性
基金项目:国家海洋公益性行业科研专项“贝类高值化利用技术中试研究与示范”(200805046)
作者单位
李书红 1. 河北农业大学食品科技学院保定 071000 
王 颉 1. 河北农业大学食品科技学院保定 071000 
宋春风 2. 筑波大学生命环境科学院茨城县 3058572 
刘亚琼 1. 河北农业大学食品科技学院保定 071000 
郭雪霞 3. 农业部规划设计研究院北京 100125 
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中文摘要:为了解不同干燥方法对即食扇贝柱干燥后品质的影响,以海湾扇贝柱为原料,研究了微波干燥、真空冷冻干燥、自然干燥和烘箱干燥4种方法对即食扇贝柱理化特性和感官品质的影响。结果表明:不同干燥方法所得产品在水分活度、pH值、硬度、咀嚼性和黏聚性方面存在着显著性差异,不同干燥方法对产品的色泽和弹性影响均不显著;烘箱干燥产品感官品评得分8.82分,其氨基酸总量最高,微波干燥氨基酸总量最低;真空冷冻干燥后产品中必需氨基酸和呈味氨基酸含量最高,自然干燥最低。综合考虑,烘箱干燥是即食扇贝柱较适宜的干燥方法,产品感官品质和氨基酸总量较高。较佳的烘箱干燥参数为:80℃干燥2 h。研究结果可以为即食扇贝柱的工业化生产提供参考。
Li Shuhong,Wang Jie,Song Chunfeng,Liu Yaqiong,Guo Xuexia.Effects of different drying methods on physicochemical and sensory characteristics of instant scallop[J].Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE),2011,27(5):373-377.DOI:
Effects of different drying methods on physicochemical and sensory characteristics of instant scallop
Author NameAffiliation
Li Shuhong  
Wang Jie  
Song Chunfeng  
Liu Yaqiong  
Guo Xuexia  
Key words:drying, agricultural products, amino acids, instant scallop , physicochemical properties
Abstract:The effects of different drying methods (i.e. microwave drying, vacuum freeze drying, natural drying and oven drying) on the quality of instant scallop were investigated. The bay scallop was chosen as the raw material, furthermore, two significant parameters, the physicochemical properties and sensory characteristics were tested in detail. The results showed that water activity, pH value, hardness, chewiness and cohesiveness of product have significant variation with different drying methods. The statistics results of the color and springiness have no remarkable differences. The sensory score of oven drying product was 8.82. The total amino acids was the highest by oven drying and lowest by microwave drying. The essential amino acids and flavor amino acids were the highest by vacuum freeze drying and lowest by natural drying. It is noteworthy that the sensory score and total amino acids with oven drying were the highest among the methods. The optimal drying method for instant scallop was oven drying. The optimal drying process parameters were as follows: drying temperature was 80℃ and drying time was 2 h. The results can provide references for industrial production of instant scallop.
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