为丰富大宗养殖卵形鲳鲹的加工方式和技术,该文研究卵形鲳鲹鱼片的热风干燥技术,以感官评价、水分含量和复水率作为综合品质评分标准,分别对第一阶段干燥时间、温度,第二阶段干燥时间、温度等因素进行单因素实验,在此基础上进一步通过正交实验确定了最佳的热风干燥工艺条件,并分析最佳干燥条件下产品的品质特性。结果表明,最优的工艺条件为第一阶段干燥时间、温度为4 h、80 ℃,第二阶段干燥时间、温度为2 h、70 ℃。在此条件下干燥得到的卵形鲳鲹鱼片表面干燥,咀嚼性、硬度有所上升,色泽金黄,风味优良,综合评分为(62.54±2.62)。其水分含量为33.69 g/100 g,粗蛋白含量为38.52 g/100 g,粗脂肪含量为24.12 g/100g。并发现其饱和脂肪酸降低了3.48%,单不饱和脂肪酸上升了9.35%,多不饱和脂肪酸下降了6.45%。该文创新地将两段式变温干燥应用到卵形鲳鲹加工上,并对干燥条件进行优化,为卵形鲳鲹等大宗养殖海水鱼类的工业化生产提供理论依据。
This study aimed to explore the processing methods and techniques of large-scale cultured Trachinotus Ovatus, a hot air drying process technology was applied, and sensory evaluation, moisture content and rehydration rate were determined. Single factor experiments were carried out on drying time and temperature in both first and second stage. On this basis, the optimal hot air drying conditions were determined by orthogonal experiments and the quality characteristics of the products were analyzed. The results demonstrated that the optimal conditions were 4 h, 80 ℃ at the first stage, and 2 h, 70 ℃ at the second drying stage. Under optimized conditions, the chewiness and hardness of the fillet increased, with dry surface, golden color and excellent flavor. The comprehension score reached 62.54±2.62, and the moisture, crude protein and crude fat content of fillet were 33.69 g/100 g, 38.52 g/100 g and 24.12 g/100 g, respectively. It was also found that SFA and PUFA decreased by 3.48% and 6.45%, while MUFA increased by 9.35%. This paper innovatively applies two-stage variable temperature drying in processing Trachinotus Ovatus, which provides a theoretical basis for the industrial production of large-scale cultured marine fish.
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