基于层次分析法优化凡纳滨对虾(Penaeus vannamei)热风干燥工艺

Optimization of hot-air drying process for shrimp(Penaeus vannamei)based on analytic hierarchy process

为探究虾干的干燥温度和水分含量对其感官品质的综合影响,以凡纳滨对虾为原料,控制热风干燥温度(65~105℃),调节干燥时间,得到水分含量为13%~25%的虾干。对其头胸部和腹部色泽(L^(*)、a^(*)和b^(*)值)、质构特性(硬度和咀嚼性)、挥发性成分和菌落总数等指标进行测定,采用层次分析法构建虾干感官品质综合评价模型,得到适宜的干燥条件。结果表明,随着干燥温度上升和烘干时间延长,水分含量减少,虾干的硬度、咀嚼性与挥发性成分含量、种类和气味活性值逐渐增大,菌落总数减少。并通过层次分析法共构建1个准则层和4个指标层的判断矩阵,所有的判断矩阵均通过一致性检验。最终通过综合得分确定虾干工艺条件为:干燥温度85℃、虾干水分含量19%。在该干燥条件下,得到一种红黄色,虾肉紧密、柔韧、有嚼劲,虾香味浓郁,微生物指标合格,品质优良的虾干。

The comprehensive effects of drying temperature and final water content on dried shrimp sensory quality were studied.Using Penaeus vannamei as raw material,the dried shrimp with a moisture content of 13%-25%were obtained by controlling the hot air drying temperature(65-105℃)and adjusting the drying time.The color of the cephalothorax and abdomen(L^(*),a^(*),b^(*)value),texture characteristics(hardness,chewiness),volatile components and total bacterial colony were measured.A comprehensive evaluation model for the sensory quality of dried shrimps was constructed using the analytic hierarchy process to obtain optimal drying conditions.As the drying temperature and time increased,the moisture content of dried shrimp decreased,the hardness,chewiness,and content,type and odor activity value of volatile components gradually increased,and the total number of bacterial colonies decreased.Based on the analytic hierarchy process,the judgement matrices were constructed,including 1 rule layer and 4 index layers,and all matrices passed the consistency test.Finally,through the comprehensive score,the optimum process conditions for dried shrimp were determined to be the drying temperature of 85℃and the moisture content of 19%.Under the best conditions,dried shrimp was of excellent quality,including uniform red and yellow color,tight,flexible,chewy meat,rich flavor,and qualified microbiological indicators.