不同干燥方法对牡蛎干品质及气味的影响

Effect of different drying methods on quality and odour of dried oysters

以广西钦州特产近江牡蛎为原料,研究热风干燥、微波干燥、真空干燥及热风微波联合干燥对牡蛎干品质影响,以色泽、质构、复水率、收缩率、理化指标、感官品质、能耗等指标进行对比,并采用电子鼻对不同干燥方式产品气味进行检测。结果表明:不同干燥方式对牡蛎色泽、硬度、复水率、收缩率、理化品质及感官影响显著,对牡蛎干弹性无显著影响,通过综合评价,认为热风微波联合干燥方式用于牡蛎干制具有明显优势。电子鼻能较好区分不同干燥方式牡蛎干气味,7、9、2、6号传感器对牡蛎干气味识别起到主要作用。

The oyster which is Qinzhou, GuangXi speciality was chosen as material. Effects of different drying methods, hot air, microwave, vacuum, hot air combine microwave drying, on color, texture properties, rehydration ratio, shrinkages, physicochemical indexes, sense and energy consumption of dried oyster were researched. Odour profiles of dried oysters were detected by electronic nose. The results shows there have a significant difference in color, hardness, rehydration ratio, shrinkages, physicochemical indexes and sense, no significant difference in springiness. Thinking combined drying is better through comprehensive evaluation. Electronic nose can distinguishi the dried oystes smell of different dying methods, and Sensors 7, 9, 2 and 6 played important roles in identifying dried oyster flavorings.