摘要
比较热风干燥、微波干燥、微波真空干燥对鱼片干燥的影响。以硫代巴比妥酸值评价脂肪氧化程度,并进行感官评价。热风干燥鱼片烤肉味最浓,但脂肪氧化也很严重;微波干燥时,功率越高,干燥速度越快,脂肪氧化越轻;微波真空干燥时,真空度越高,干燥速度越快,但脂肪氧化也越重。综合来看,微波干燥是鲢鱼片最佳的干燥方法,干燥时间短,脂肪氧化轻。
The effects of hot-air drying, microwave drying and microwave-vacuum drying on the quality of silver carp slices were investigated in this paper. The TBARS as the indicator of lipid oxidation was determined to evaluate the sensory quality of sliver carp slices. Hot air dried sliver carp slices had the strongest flavor of toast meat due to severe lipid oxidation. During microwave drying, the drying rate revealed an increase with the increase of microwave power, while the degree of lipid oxidation revealed a decrease with the increase of microwave power. During microwave-vacuum drying, both drying rate and lipid oxidation exhibited an increase trend due to the increase of vacuum degree. Therefore, microwave drying was the optimal drying method for silver carp slices due to the reduced drying time and less lipid oxidation.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第10期16-19,共4页
Food Science
基金
中南林业科技大学人才引进基金项目(104-0107)
中南林业科技大学青年科学研究基金项目(QJ2010032B)
关键词
白鲢鱼
微波干燥
脂肪氧化
鱼腥味
哈喇味
土霉味
silver carpi microwave drying~ lipid oxidation
fishy~ rancidity
earthy-muddy
