温度对真空干燥海鳗鲜度与滋味影响.pdf

现代食品科技 Modern Food Science and Technology 2014, Vol.30, No.8 温度对真空干燥海鳗的鲜度和滋味影响 邹磊，万金庆，钟耀广，姚志勇，李佳，赵彦峰，厉建国，高先楚 （上海海洋大学食品学院，上海 201306） 摘要：实验以海鳗鱼片为对象，研究了不同温度对真空干燥海鳗鲜度和滋味的影响。实验设置了5 种干燥温度，分别为：14 ℃ （方式I ）、8 ℃ （方式II ）、3 ℃ （方式III ）、冰温（方式IV ）和-3 ℃微冻（方式 V ）。结果表明，在5 种真空干燥温度下，干燥速 率随温度下降而逐渐降低，含水率则逐渐升高，鲜度指标 K 值在-3 ℃真空干燥下最小为 1.05%接近新鲜样品，肌苷酸（IMP ）含量在 冰温真空干燥下最高为 1.30 mg/g，优于其它干燥温度，其中在-3 ℃时仅有0.46 mg/g，对游离氨基酸和主要呈味游离氨基酸而言，冰 温真空干燥也优于其它温度的真空干燥，增加量分别为 22.61%和 22.59%。因此，对于5 种温度来说，-3℃真空干燥新鲜度最好，但 滋味物质含量较低，而冰温真空干燥在获得较好鲜度的同时，滋味物质肌苷酸和游离氨基酸含量也处于较高水平。 关键词：温度；真空干燥；冰温；K 值；IMP；游离氨基 文章篇号：1673-9078(2014)8-206-211 Effect of Temperature on the Freshness and Taste of Muraenesox cinereus during Vacuum Drying ZOU Lei, WAN Jin-qing, ZHONG Yao-guang, YAO Zhi-yong, LI Jia, ZHAO Yan-feng, LI Jian-guo, GAO Xian-chu (College of Food Science and Technology, shanghai Ocean University, Shanghai 201306, China) Abstract: The effect of temperature on the freshness and taste of Muraenesox cinereus during vacuum drying were studied. Five different drying temperatures were tested: 14 ℃ (mode I), 8 ℃ (mode II), 3 ℃ (mode III), ice-temperature (mode IV), and -3 ℃ (mode V). The results showed that the drying rate declined gradually as the vacuum drying temperature decreased, while the moisture content gradually increased. The minimum K value (freshness quality index) in the fillet dried at -3 ℃ during vacuum drying was 1.05%, which was very close to that of the fresh sample. The highest content of inosine monophosphate (IMP) (130 mg/100 g) was detected in the fillet vacuum-dried at ice-temperature, which was higher than that detected at other temperatures. For the filets vacuum-dried at -3℃, the IMP conte