文章摘要
庞文燕,万金庆,姚志勇,钟耀广,邹磊.不同干燥方式对青鱼片鲜度的影响[J].广东农业科学,2013,40(15):124-126
不同干燥方式对青鱼片鲜度的影响
Effects of different drying methods on freshness of black carp fillet
  
DOI:
中文关键词: 青鱼片  冰温真空干燥  热风干燥  真空冷冻干燥  K值曰复水率
英文关键词: black carp fillets  ice-temperature vacuum drying  hot air drying  vacuum freeze drying  K value  rehydration rate
基金项目:
作者单位
庞文燕,万金庆,姚志勇,钟耀广,邹磊 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 
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中文摘要:
      以青鱼片为试验材料,研究冰温真空干燥、热风干燥和真空冷冻干燥对其鲜度的影响。结果表明,热风干燥的鱼片鲜度明显低于冰温真空干燥和真空冷冻干燥;虽然冰温真空干燥和真空冷冻干燥的鱼片鲜度接近,但前者的鲜味成分IMP约为后者的2倍;此外,对3种干燥方式得到的鱼片的复水率进行比较,发现真空冷冻干燥的鱼片复水最快。
英文摘要:
      Taking black carp fillets as experimental materials, effects of 3 different drying methods including ice -temperature vacuum drying, hot air drying and vacuum freeze drying on freshness were studied. The results showed that the freshness of fillets dried by hot air drying was significantly lower than that by ice-temperature vacuum drying and vacuum freeze drying. Although the freshness of fillets dried by ice-temperature vacuum drying and vacuum freeze-drying was close, IMP content in the former was about 2 times higher than that in the later. In addition, rehydration rate of fillets dried by 3 kinds of drying methods were compared, and vacuum freeze-drying was the fastest.
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