充氮气热泵干燥对秋刀鱼干燥特性和品质的影响

王倩倩; 吴建中

doi:10.13386/j.issn1002-0306.2020040290

充氮气热泵干燥对秋刀鱼干燥特性和品质的影响

王倩倩¹,
吴建中²

1. 广州工商学院, 广东广州 510632;
2. 暨南大学食品科学与工程系, 广东广州 510632

详细信息

作者简介:
王倩倩(1993-),女,硕士研究生,助教,研究方向:食品工艺学,E-mail:18363852028@163.com。

中图分类号: TS254.4
计量
- 文章访问数: 154
- HTML全文浏览量: 4
- PDF下载量: 16
出版历程
- 收稿日期: 2020-04-25
- 网络出版日期: 2021-03-01
- 刊出日期: 2021-02-14

Effects of Nitrogen Modified Heat Pump Drying on Drying Characteristics and Quality of Saury

WANG Qianqian¹,
WU Jianzhong²

1. Guangzhou College of Technology and Business, Guangzhou 510632, China;
2. Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China

摘要

摘要: 为提高富含多不饱和脂肪酸的海水鱼的干燥品质，实验以秋刀鱼为原料，分别研究热风干燥、空气热泵干燥和充氮气热泵干燥3种干燥方式对半干秋刀鱼的干燥曲线、感官性质、色差、高铁肌红蛋白含量、酸价、过氧化值、硫代巴比妥酸值、挥发性盐基氮值及脂肪酸组成的影响。结果表明：热风干燥半干秋刀鱼的干燥效率高，但干燥品质差，脂肪氧化严重，感官评分最低；空气热泵和充氮气热泵干燥能提高半干秋刀鱼的干燥品质，经充氮气热泵制得产品脂肪氧化程度最低，产品的色泽好，感官评分最高。其酸价为10.01±0.20 mg/g，过氧化值为0.12±0.002 g/100 g，硫代巴比妥酸值为3.15±0.05 mg/kg，多不饱和脂肪酸的保留量为36.13%±4.31%，其中二十碳五稀酸和二十二碳六稀酸保留量为24.78%±2.70%；色差值为11.66±0.52，高铁肌红蛋白的相对含量为26.11%±0.64%。充氮气热泵干燥适用于富含多不饱和脂肪酸的海水鱼的干燥，是制备高品质半干秋刀鱼的理想干燥方式。
- 秋刀鱼 /
- 充氮气热泵干燥 /
- 脂肪氧化 /
- 干燥品质
Abstract: In order to improve the drying quality of marine fish rich in polyunsaturated fatty acids,the experiment used Saury were raw materials to study the drying curve,sensory properties,color difference,metmyoglobin contents,acid value,peroxide value,thiobarbituric acid value,total volatile basic nitrogen value and fatty acid composition of semi-dried saury dried by hot air,air heat pump and nitrogen modified heat pump respectively. Comparative analysis showed that hot-air drying of semi-dried saury had high drying efficiency,but the drying quality was poor,fat oxidation was serious,and the sensory scores was the lowest. Air heat pump and nitrogen modified heat pump drying could improve the drying quality of semi-dried saury,and the semi-dried saury prepared by nitrogen modified heat pump had the lowest degree of fat oxidation,good color and the highest sensory score. The acid value of 10.01±0.20 mg/g,a peroxide value of 0.12±0.001 g/100 g,and a thiobarbituric acid value of 3.15±0.05 mg/kg,polyunsaturated fatty acids of 36.13%±%±4.31%,of which the retention of EPA and DHA was 24.78%±2.70%. The color difference was 11.66±0.52,the relative content of methemoglobin was 26.11%±0.64%. Nitrogen modified heat pump drying was suitable for the drying of marine fish rich in polyunsaturated fatty acids,and would be an ideal drying method for preparing high-quality semi-dried saury.
- saury /
- nitrogen modified heat pump drying /
- fat oxidation /
- drying quality

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