冷风干燥对扇贝柱品质及结构的影响

Effects of Cold-blast Air Drying on Quality and Structure of Scallop

对扇贝柱进行冷风干燥试验,并以传统自然晾晒方法为对照,比较分析干燥时间、干燥速率、基本成分、色差以及微观组织结构的变化。结果表明,当扇贝柱样品的干基含水率由250%下降至30%,冷风干燥仅需20 h,是自然晾晒时间的42%。从干燥后的成品品质来看,2种干燥方式都能显著增加蛋白质和灰分的含量(p<0.05),而对脂肪含量没有显著影响。同时,由于冷风干燥温度较低,时间较短,其总糖损失少,含量显著高于自然晾晒样品,而且冷风干燥技术能更好地保持贝柱色泽亮度。通过扫描电镜(SEM)观察微观组织结构可知,冷风干燥条件下的样品肌纤维结构排列均匀有序,未发生断裂和卷曲现象。因此,与传统自然晾晒干燥方法相比,冷风干燥方式具有干燥时间短、过程控制简单方便、成品品质和安全性均佳等特点,是扇贝柱干燥加工的一种较好方式。

Scallops dried in cold-blast air are tested and compared with those dried naturally. Drying time, drying rate, chief constituent, color difference and changes in microstructure are investigated and analyzed. The results show that when the moisture content drops from 250% to 30%, the time of cold-blast air drying is 20 hours, which is 42% of natural drying. Both two drying methods can remarkably improve the content of protein and ash, but the influence on fat is not significantly. The low temperature and short time of cold-blast air drying contribute to maintaining the total sugar. So the content of total sugar in cold-blast air drying samples is significantly higher than natural drying ones. The colour and brightness of scallops are also kept by cold-blast air drying. The microstructure can be seen by using the scanning electron microscope （SEM） . The muscle fibres of cold-blast air drying scallops are shrank equably and compactly, and there is no fracture and curl appeared. Considering the shorter drying time, easier controlling drying process, better quality and sanitary conditions than traditional natural drying, cold-blast air drying can be a preferable method for scallops.