热风干燥和微波干燥对草鱼肉品质的影响

Effects of hot air drying and microwave drying on the quality of Ctenopharyngodon idella meat

中文关键词:  热风干燥  微波干燥  草鱼  挥发性物质

英文关键词:hot air drying  microwave drying  Ctenopharyngodon idella  volatile compounds

中文摘要:

      目的 研究微波干燥和热风干燥对草鱼片品质的影响。方法 采用50℃热风干燥和400 W微波干燥对草鱼片进行干燥, 对草鱼片干燥过程中水分含量、质构、色度、脂肪及蛋白质相对含量等进行表征。借助气相色谱-质谱法(gas chromatography-mass spectrometry, GC-MS)研究不同干燥条件对草鱼片挥发性物质的影响。结果 两种干燥过程中草鱼片水分含量下降, 硬度增加, 亮度降低, 同时鱼肉蛋白质和脂肪的相对湿基含量增加。其中, 热风干燥时间6~8 h, 微波干燥时间4~5 min的草鱼片硬度和咀嚼性较大、弹性适中、红度值(a*)较大。两种干燥方式中草鱼片挥发性物质的种类和含量均增加, 微波干燥和热风干燥共分别检出52和36种挥发性物质。微波干燥产生了较多的醛类、不饱和醇类、酮类物质, 对鱼肉风味有较大影响, 其中, 1-辛烯-3-醇、己醛、辛醛、壬醛、2,4-癸二烯醛5种挥发性物质对干燥草鱼肉的整体风味贡献较大。结论 400 W微波干燥较50℃热风干燥更适用于实际加工过程中的快速干燥工艺, 且能够较好地改善鱼肉风味。

英文摘要:

      Objective To investigate the the effects of hot air drying and microwave drying on the quality of Ctenopharyngodon idella meat. Methods Grass carp fillets were dried by 50℃ hot air drying and 400 W microwave drying, and the moisture content, texture, chroma, relative content of fat and protein of grass carp fillets in the drying process were characterized. The effects of different drying conditions on the volatile compounds of grass carp fillets were studied by gas chromatography-mass spectrometry (GC-MS). Results The moisture content of grass carp fillets decreased, the hardness increased, the lightness decreased, and the relative wet basis content of protein and fat increased with prolonged drying time under the 2 drying methods. Among them, the grass carp fillets underwent hot air drying of 6-8 h and microwave drying time of 4-5 min had higher hardness and chewability, moderate elasticity, and larger redness (a*). The types and content of volatile substances in grass carp fillets increased during the 2 drying processes. A total of 52 and 36 kinds of volatile substances were detected by microwave drying and hot air drying, respectively. Microwave drying produced more aldehydes, unsaturated alcohols, and ketones, which significantly impacted the flavor of fish, Among them, 1-octene-3-alcohol, hexal, octanal, nonal, 2,4-decandienal contributed significantly to the overall flavor of dried grass carp fillets. Conclusion Microwave drying under 400 W is more suitable for the rapid drying process in actual processing than 50℃ hot air drying, and can better improve the flavor of fish.