Evaluation of Effects of Three Drying Methods on the Quality of Oysters Based on Variation Coefficient Weight Method
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摘要: 以新鲜牡蛎为原料,通过鼓风干燥、真空干燥、真空冷冻干燥3种方法进行干燥,并对干制品的营养成分、色泽、复水率、质构、生产周期、能耗和感官评分进行测定,利用变异系数权重法得到3种牡蛎干制品的综合评分,以确定最佳干燥方法。结果表明:真空冷冻干燥可较好保留产品各种营养成分,其制得的牡蛎干色差最小,复水率与质构特性(硬度、咀嚼性和胶着性)显著优于鼓风干燥和真空干燥(p<0.05),但生产周期最长,能耗最高。真空干燥牡蛎干体型完整,有光泽,质地适中,鲜香味浓,感官评分最高。L*、硬度、咀嚼性、胶着性和干燥能耗在牡蛎干品质评价中占较大比重,权重值分别为0.105、0.112、0.121、0.109、0.120;综合评分结果为:真空冷冻干燥(0.780) > 真空干燥(-0.074) > 鼓风干燥(-0.707),真空冷冻干燥牡蛎干品质最佳。变异系数权重法可用于牡蛎干品质评价,为其在水产品加工技术优选中的应用提供理论参考。Abstract: Three dried methods including blast drying, vacuum drying and vacuum freeze drying were used to dry fresh oysters, and the nutrient compositions, color, rehydration rate, texture, production cycle, drying energy consumption and sensory score were subsequently determined. Furthermore, the coefficient of variation weight method was employed to calculate comprehensive scores for determining the optimum drying method of oysters. The results indicated that although its production cycle was the longest and energy consumption was highest, vacuum freeze drying was able to better preserve the various nutrients and reduce color difference of oysters, making their rehydration rate and texture characteristics (hardness, chewability and adhesive) significantly better than those dried by blast drying and vacuum drying (p<0.05). Moreover, the oysters dried by vacuum were rich in flavor, the highest sensory scores with the full body shiny obtained and the texture was suitable. Analysed by coefficient of variation weight method, L*, hardness, chewability, adhesive and drying energy consumption contributed greatly to the comprehensive score of dried oysters, showing 0.105、0.112、0.121、0.109 and 0.120 respectively. The comprehensive score of drying methods was declining in the following order:Vacuum freeze-drying (0.780) > vacuum drying (-0.074) > blast drying (-0.707), the quality of oyster dried by vacuum freeze-drying was the best. The variation coefficient weight method, therefore, was feasible for the quality evaluation of dried oysters, which provided theoretical reference for its application in aquatic product processing technology optimization.
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Keywords:
- coefficient of variation weight method /
- dried oysters /
- quality /
- dring methods
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