水分含量对即食酥脆鲫鱼质构及色泽的影响

Effect of moisture content on the texture and color of instant crispy crucian carp

采用两段式脱水烤制方式开发即食酥脆鲫鱼，以质构和色泽为指标，结合感官评定，探讨了烤前水分含量（70％降至45％）及最终水分含量（11％降至3％）对酥脆鲫鱼质构和色泽的影响。结果表明：随着烤前水分含量的降低，硬度、咀嚼性、剪切力增大，但从70％降至55％变化不显著，进一步降低之后显著增大（p〈0．05），L＊值减小，a＊、b＊值增大，从60％降至55％产品a＊、b＊值增加较显著（P〈0．05）；随着最终水分含量的降低，硬度、剪切力增大，咀嚼性先增大后略微减小，弹性、内聚性及回复性减小，3％～5％变化不明显，L＊值增大，a＊、b＊值减小，5％-9％之间差别不显著（p〉0．05）。结合感官评定确定烤前水分含量在55％，二次干燥之后最终水分含量为5％时产品品质最佳。

The method combined two stages of drying and baking was applied to develop instant crispy crucian carp. Effects of the moisture contents before baking from 70% to 45% and the final moisture content from 11% to 3% on quality changes of instant crispy crucian carp was investigated based on texture,color and sensory evaluation. Results exhibited that hardness,chewiness and W-B shear force of crispy crucian carp increased with the moisture content before baking decreasing, but there was no significant difference from 70% to 55%, then the hardness,chewiness and W-B shear force increased significantly（p〈0.05）. The L＊ value decreased, but a＊ and b＊ value increased with the moisture content before baking decreasing,and the a＊ and b＊ value increased significantly with the moisture content before baking decreasing from 60% to 55%（p〈0.05）. Hardness and W-B shear force increased,chewiness first increased and then decreased,springiness,cohesiveness and resilience decreased with the final moisture content decreasing. But there were not significantly different to each other between 3% to 5%（p〉0.05）. The L＊ value increased,a＊and b＊ value decreased with the final moisture content decreasing,while the difference was not significant between 5% to 9% （p〉0.05）. Combined with sensory evaluation,crispy crucian carp with moisture content of 55% before baking,and 5% after the final drying was considered as the best quality.