干燥方法对白鲢鱼片质量的影响.PDFVIP

16 2012, Vol. 33, No. 10 食品科学 ※工艺技术 孙月娥 1,2 ，王卫东1,2 ，付湘晋2,3, * (1.徐州工程学院食品学院，江苏 徐州 221008 ；2.江南大学 食品科学与技术国家重点实验室，江苏 无锡 214122 ； 3. 中南林业科技大学食品科学与工程学院，湖南 长沙 410004) 比较热风干燥、微波干燥、微波真空干燥对鱼片干燥的影响。以硫代巴比妥酸值评价脂肪氧化程度，并 进行感官评价。热风干燥鱼片烤肉味最浓，但脂肪氧化也很严重；微波干燥时，功率越高，干燥速度越快，脂 肪氧化越轻；微波真空干燥时，真空度越高，干燥速度越快，但脂肪氧化也越重。综合来看，微波干燥是鲢鱼 片最佳的干燥方法，干燥时间短，脂肪氧化轻。 白鲢鱼；微波干燥；脂肪氧化；鱼腥味；哈喇味；土霉味 Effect of Drying Method on the Quality of Silver Carp Slices SUN Yue-e1,2 ，WANG Wei-dong1,2 ，FU Xiang-jin2,3, * (1. College of Food Engineering, Xuzhou Institute of Technology, Xuzhou 221008, China ； 2. State Key Labarotory of Food Science and Technology, Jiangnan University, Wuxi 214122, China； 3. School of Food Science and engineering, Central South University of Forestry and Technology, Changsha 410000, China) Abstract ：The effects of hot-air drying, microwave drying and microwave-vacuum drying on the quality of silver carp slices were investigated in this paper. The TBARS as the indicator of lipid oxidation was determined to evaluate the sensory quality of sliver carp slices. Hot air dried sliver carp slices had the strongest flavor of toast meat due to severe lipid oxidation. During microwave drying, the drying rate revealed an increase with the increase of microwave power, while the degree of lipid oxidation revealed a decrease with the increase of microwave power. During microwave-vacuum drying, both drying rate and lipid oxidation exhibited an increase trend due to the increase of vacuum degree. Therefore, microwave drying was the optimal drying method for silver carp slices due to the reduced drying time and less lipid oxidation. Key words ：silver carp ；microwave drying ；lipid oxidat