不同干燥方式对青鱼片鲜度的影响

以青鱼片为试验材料,研究冰温真空干燥、热风干燥和真空冷冻干燥对其鲜度的影响.结果表明,热风干燥的鱼片鲜度明显低于冰温真空干燥和真空冷冻干燥;虽然冰温真空干燥和真空冷冻干燥的鱼片鲜度接近,但前者的鲜味成分IMP约为后者的2倍;此外,对3种干燥方式得到的鱼片的复水率进行比较,发现真空冷冻干燥的鱼片复水最快.

Effects of different drying methods on freshness of black carp fillet

Taking black carp fillets as experimental materials, effects of 3 different drying methods including ice -temperature vacuum drying, hot air drying and vacuum freeze drying on freshness were studied. The results showed that the freshness of fillets dried by hot air drying was significantly lower than that by ice-temperature vacuum drying and vacuum freeze drying. Although the freshness of fillets dried by ice-temperature vacuum drying and vacuum freeze-drying was close, IMP content in the former was about 2 times higher than that in the later. In addition, rehydration rate of fillets dried by 3 kinds of drying methods were compared, and vacuum freeze-drying was the fastest.