干燥过程对水产干制品品质的影响

Effects of drying process on the quality of dried aquatic products

中文关键词:  干燥方式  水分分布  蛋白质  风味

英文关键词:drying method  water distribution  protein  flavor

中文摘要:

      干燥方式是目前应用广泛、传统的水产品加工技术。通过不同加工原理, 可以有效降低水产品的水分含量, 抑制微生物的生长, 提高水产干制品的色泽和风味, 增加高值化加工价值。本文通过调查研究, 分析不同水产品干燥方式, 阐述不同干燥方式的原理及优缺点。并从营养品质角度, 分析干燥过程对水产品的水分、蛋白质、脂质品质的影响 从感官品质方面, 分析其对水产品的风味、滋味、质构和色泽方面的 影响, 旨在从营养和感官品质2个方面分析干燥工艺对水产品品质的影响, 为水产干制品的发展提供技术支撑。

英文摘要:

      Drying method is a widely used traditional processing technology of aquatic products. Different processing principles can effectively reduce the moisture content of aquatic products, inhibit the growth of microorganisms, improve the color and flavor of aquatic dry products, and increase the value of high-value processing. Through investigation and research, this paper analyzed different drying methods of aquatic products, and expounded the principles, advantages and disadvantages of different drying methods, analyzed the effects of drying process on water, protein and lipid quality of aquatic products from the perspective of nutritional quality, analyzed the effects of sensory quality on the flavor, taste, texture and color of aquatic products. The aim is to analyze the influence of drying technology on the quality of aquatic products from 2 aspects of nutrition and sensory quality, and to provide technical support for the development of aquatic dry products.