不同干燥方法对即食扇贝柱理化特性及感官品质的影响.docVIP

不同干燥方法对即食扇贝柱理化特性及感官品质的影响 李书红，王 颉※，刘亚琼 （河北农业大学食品科技学院，保定 071000；河北省农产品加工工程技术研究中心，河北 保定，071000） 摘 要：本文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四种不同的干燥方法对即食扇贝柱理化特性和感官品质的影响，提出了即食扇贝柱适宜的干燥方法。结果表明：不同干燥方法所得产品在水分活度、pH值、硬度、咀嚼性和粘聚性方面存在着显著性差异，不同干燥方法对产品的色泽（L*，a*，b*）和弹性影响均不显著；烘箱干燥产品感官品评得分最高为8.82。烘箱干燥中的氨基酸总量最高，微波干燥氨基酸总量最低，产品中必需氨基酸和呈味氨基酸含量以真空冷冻干燥最高，自然干燥最低。综合考虑，烘箱干燥是即食扇贝柱柱最适宜的干燥方法，产品感官品质较高。 关键词：即食扇贝柱；干燥方法；理化特性；氨基酸 中图分类号： S986.1 文献标识码：A Effect of Drying Methods on the Physicochemical and Sensory Quality of Instant Scallop Meat LI Shu-hong, WANG Jie※, LIU Ya-qiong, （College of Food Science Technology, Agricultural University of Hebei, Baoding 071001,China) Abstract: Using the bay scallops as the raw materials, this paper investigated the effects of four drying methods on the physical chemical and sensory characteristics, including microwave drying ,vacuum-freeze drying, natural drying, and oven-drying, selected a favorable way to produce the instant scallop. The results show that water activity, pH value, hardness, chewiness and cohesiveness of the product are different after different drying method.The statistics about the L*, a*, b* of the color and the springiness have no remarkable differences. The sensory score after oven dried product is 8.82 which is the highest. The total amino acids is the highest after oven-drying while it is the lowest after microwave drying. The essential amino acids and flavor amino acids is maximum after vacuum freeze-drying while they are lowest after natural drying. Oven drying is the more suitable method among four ways to drying instant scallops and the products have better sensory quality. Key words: instant scallop meat; drying methods; physicochemical properties; amino acids 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） 作者简介：李书红（1984-），女，河北保定人，食品科学。保定 河北农业大学食品科技学院，071000。 Email：lshvip@163.com※通讯作者：王 颉，教授，博士生导师，保定 河北农业大学食品科技学院 071000。 E-mail： wj591010@163.com