干燥工艺对鱿鱼干燥效果和品质的影响

采用4种干燥工艺干制鱿鱼,结合鱿鱼的干燥曲线、干燥时间、最终水分含量和设备的单位能耗除湿量,评价干燥效果;同时测定鱿鱼干的挥发性盐基氮(TVB-N)含量,进行微观结构分析和感官评价,研究干燥工艺对鱿鱼干燥效果和品质的影响。结果表明:热泵干燥和真空冷冻干燥有利于抑制鱿鱼TVB-N值的增加,减少干燥过程中的肌纤维结构破坏,色泽变化较少;相比热风干燥,热泵干燥更节能,但两种低温干燥方式的干燥时间都比热风干燥时间长,样品香气不足,感官上存在不足。

Influence of Drying Methods on Drying Effect and Quality of Squid

In order to study the influence of drying methods on drying effect and quality of squid, four drying methods were applied to dry squid, the drying effects were evaluated by combining drying curve, drying time, final moisture content of squid and specific moisture extraction rate, meanwhile, the determination of total volatile basic nitrogen(TVB-N), microstructure analysis and sensory evaluation of the dried squid were carried out. The results showed that, heat pump drying and vacuum freeze drying were conducive to inhibiting the increase of TVB-N value, reducing the damage of muscle fibers structure during drying, and showed less color change. And heat pump drying was better than heat air drying in energy-saving. However, there were longer drying time, insufficient aroma, and sensory deficiencies found in both low temperature dried samples, compared with heat air dried squid.