为研究3种干燥方法对方格星虫干(dried Sipunculus nudus, DSN)品质及特征风味的影响,实验对比分析干制品的感官评分、色泽、复水率、营养成分含量、挥发性盐基氮(total volatile basic nitrogen, TVB-N)含量、干燥时间和干燥能耗,并利用变异系数权重法综合评价干制品品质,结合电子鼻技术研究干制品特征风味。结果表明:真空冷冻干燥制得的DSN复水率最大,蛋白质和总糖含量最高,TVB-N含量与色差最小,但其能耗最高;真空干燥DSN感官评分最高。a*和干燥能耗在DSN品质评价中占较大比重,权重值分别为0.192和0.241;DSN品质综合评分结果:真空冷冻干燥>真空干燥>鼓风干燥。电子鼻能够区分不同干燥方法制备的DSN风味,6号(甲烷)、7号(无机硫化氢类)、8号(乙醇)和9号(有机硫化氢类)传感器对DSN风味识别起到主要作用。
This research was aimed to investigate the effects of three drying methods on the quality and characteristic flavor of dried Sipunculus nudus (DSN). The sensory score, color, rehydration rate, nutrient content, total volatile basic nitrogen (TVB-N), drying time and energy consumption of DSN were compared and analyzed. Moreover, variation coefficient weighting method was applied to comprehensively evaluate the quality of DSN while electronic nose (EN) was combined to explore the characteristic flavor of DSN. Results showed that DSN prepared by vacuum freeze drying had the highest rehydration rate, protein and total sugar content, and the smallest TVB-N content and color difference, whereas its energy consumption was the highest. Vacuum dried DSN had the highest sensory score. a* and drying energy consumption accounted for a large proportion in DSN quality evaluation, with weights of 0.192 and 0.241, respectively. The comprehensive evaluation result for the quality of DSN dried by three methods was declining in the following order: vacuum freeze drying>vacuum drying>blast drying. Electronic nose can distinguish the flavor of DSN prepared by different drying methods. Sensors of 6 (methane), 7 (hydrogen sulfide), 8 (ethanol) and 9 (organic hydrogen sulfide) played an important role in the flavor recognition of DSN. These results help provide theoretical references for the drying process of DSN.
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