不同真空压力对冰温干燥罗非鱼片品质的影响-食品科学.pdfVIP

※基础研究 食品科学 2013, Vol.34, No.21 5 不同真空压力对冰温干燥罗非鱼片品质的影响 * 庞文燕，万金庆 ，姚志勇，王国强，厉建国 (上海海洋大学食品学院，上海水产品加工及贮藏工程技术研究中心，上海 201306) 摘  要：以罗非鱼为材料，分别在700～800、1300～1400Pa和1900～2000Pa 的真空压力条件下进行冰温干燥的实 K 验研究，通过干燥速率、复水率、色泽、鲜度指标 值、游离氨基酸等指标的变化情况分析冰温干燥不同真空压 力对罗非鱼品质的影响。结果表明：700～800Pa真空压力下干燥的罗非鱼片干燥速率最快，干燥24h后的残余含 水率仅为20.8% ，其复水率(43.27%)也最高；1900～2000Pa真空压力下的游离氨基酸总量最高，1300～1400、 700 800Pa 3 K ～ 条件下依次递减；此外， 种不同真空压力测得的罗非鱼干制品 值较为接近，均处于一级鲜度以 内，对其影响较小。 K 关键词：罗非鱼片；冰温干燥；真空压力； 值；游离氨基酸；复水率；色泽 Effect of Vacuum Pressure on Quality of Tilapia Fillets during Freeze Drying PANG Wen-yan ，WAN Jin-qing*，YAO Zhi-yong ，WANG Guo-qiang ，LI Jian-guo (Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China) Abstract ：In this study, tilapia fillets were freeze-dried under three different vacuum pressures, 700—800, 1300—1400 Pa and 1900—2000 Pa and the drying rate, rehydration rate, color, K value as an index of freshness and free amino acid of dried samples were measured to evaluate the effect of vacuum pressure on the quality of freeze-dried tilapia fillets. The results showed that the drying rate of fillets at 700—800 Pa was the fastest with 20.8% water content after drying for 24 h, and the rehydration rate also was the highest with a value of 43.27%. The total content of free amino acids at 1900—2000 Pa was the highest, followed by 1300—1400 Pa, and 700—800 Pa. In addition, the K values at three different vacuum pressures were