摘要
为提高黄山臭鳜鱼干燥效率及成品品质,研究不同干燥温度(55,65,75,85,95℃)条件下臭鳜鱼鱼肉的干燥特性和品质变化。结果表明,热风干燥温度在55~95℃范围,臭鳜鱼鱼肉的有效水分扩散系数D_(eff)在2.8848×10^(-10)~8.8663×10^(-10)m^(2)/s范围,温度越高,有效水分扩散系数越大,其扩散活化能E_(a)为27.9370 kJ/mol。通过模型拟合发现,Page模型能准确描述臭鳜鱼热风干燥过程中水分迁移情况。不同干燥温度对臭鳜鱼品质影响显著,当温度为75℃时,鱼肉复水比最大,为3.03±0.13,多肽含量最高,为(3.79±0.25)g/100 g,抗氧化作用最显著,以75℃热风干燥对鱼肉的质构特性与综合品质较好。研究结果阐明了臭鳜鱼干燥特性与品质的相关性,为黄山臭鳜鱼干燥加工过程中品质调控优化提供理论参考。
In order to improve the hot-air drying efficiency and product quality,the drying characteristics and quality changes of Huangshan stinky mandarin fish were investigated at different drying temperatures(55,65,75,85℃ and 95℃).The results showed that the effective moisture diffusion coefficient(D_(eff))of stinky mandarin fish ranged from 2.8848×10^(-10)m^(2)/s to 8.8663×10^(-10)m^(2)/s in the range of 55-95℃.The higher temperature led to higher effective water diffusion coefficient,and its diffusion activation energy(E_(a))was 27.9370 k J/mol.The data fitting result showed that Page model could accurately describe the water migration during hot-air drying of stinky mandarin fish.Drying temperature had significant effect on the quality of stinky mandarin fish.When the temperature was 75℃,the fish rehydration ratio was the largest at 3.03±0.13,the peptide content was the highest at(3.79±0.25)g/100 g,and with the most significant antioxidant effect.The texture characterization and overall quality of 75℃were relatively better.This research preliminarily revealed the correlation between drying characteristics and quality of stinky mandarin fish,which could provide theoretical reference for the optimization of quality control during the drying process of Huangshan stinky mandarin fish.
作者
吴永祥
俞昌浩
刘刚
代琪琪
杨柳
胡晓倩
Wu Yongxiang;Yu Changhao;Liu Gang;Dai Qiqi;Yang Liu;Hu Xiaoqian(College of Life and Environment Science,Huangshan University,Huangshan 245041,Anhui;School of Food Science and Pharmaceutical Engineering,Nanjing Normal University,Nanjing 210023;School of Food Science and Biological Engineering,Hefei University of Technology,Hefei 230009)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2023年第8期286-295,共10页
Journal of Chinese Institute Of Food Science and Technology
基金
安徽省重点研究与开发项目(202104a06020013)
黄山市科技计划项目(2020KN-04)
安徽省高校自然科学研究项目(KJ2021A1047,KJ2021ZD0123)
安徽省高校优秀人才支持计划项目(gxyqZD2022079)
国家级大学生创新创业训练计划项目(202210375048)。
关键词
臭鳜鱼
热风干燥动力学
扩散活化能
质构特性
抗氧化
stinky mandarin fish
hot-air drying kinetics
diffusion activation energy
texture properties
antioxidant
