食品与发酵工业 >

2022 , Vol. 48 >Issue 22: 134 - 141

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029312

研究报告

基于水分迁移分析热风-热泵联合干燥对虾肉品质的影响

  • 梁钻好 ,
  • 陈海强 ,
  • 梁凤雪 ,
  • 余铭
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  • 1(阳江职业技术学院 食品与环境工程系,广东 阳江,529566)
    2(广东省食品低温加工工程技术研究中心,广东 阳江,529566)
第一作者：硕士,工程师(余铭教授级高级工程师为通信作者,E-mail:yuemin1973@126.com)

收稿日期: 2021-09-10

  修回日期: 2021-10-29

  网络出版日期: 2022-12-20

基金资助

广东省省级(基础研究及应用研究)重大科研项目(2017GKZDXM015);广东省普通高校创新团队项目(2020KCXTD054);广东省教育厅普通高校重点科研平台(2021GCZX017);广东省教育厅普通高校重点科研项目(2021ZDZX4081)

收起

Effect of hot air and heat pump combined drying on prawn meat quality based on water migration analysis

  • LIANG Zuanhao ,
  • CHEN Haiqiang ,
  • LIANG Fengxue ,
  • YU Ming
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  • 1(Department of Food and Environmental Engineering, Yangjiang Polytechnic, Yangjiang 529566, China)
    2(Engineering Technology Research Center of Low Temperature Food Pocessing, Guangdong Province, Yangjiang 529566, China)

Received date: 2021-09-10

  Revised date: 2021-10-29

  Online published: 2022-12-20

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摘要

以南美白对虾为研究对象,采用一段高温热风熟化、上色、定型,二段低温热泵进一步脱水干燥,结合水分含量、总挥发性盐基氮(total volatile base nitrogen,TVB-N)含量、微观结构分析、质构评价和复水率,利用低场核磁共振(low-field nuclear magnetic resonance,LF-NMR)探究干燥过程及复水过程虾肉的水分分布及迁移规律,并与分段热风干燥作对比。结果表明,热风-热泵联合干燥有利于降低虾肉TVB-N含量,延缓氧化,提高质构特性和复水率,干燥过程对虾肉肌纤维结构的破坏程度也较小。LF-NMR分析表明,联合干燥的虾肉干燥过程中不易流动水减少速率相对缓慢,同时促使虾肉部分不易流动水向结合水方向迁移,核磁共振成像(magnetic resonance imaging, MRI)图可见虾肉整体信号值颜色差别较小,属于温和脱水;联合干燥的虾肉在复水过程中也表现出不易流动水峰顶点快速右移,且在复水15 min后其峰顶点弛豫时间和峰面积均明显大于CK组,MRI图也证实了联合干燥的虾肉复水率增加得更快,复水效果更佳。此外,MRI图可见CK组的虾肉复水后内部虾肉组织有3个部位断层,无法正常复水。

关键词： 对虾; 联合干燥; 复水; 低场核磁共振; 水分迁移

本文引用格式

梁钻好 , 陈海强 , 梁凤雪 , 余铭 . 基于水分迁移分析热风-热泵联合干燥对虾肉品质的影响[J]. 食品与发酵工业, 2022 , 48(22) : 134 -141 . DOI: 10.13995/j.cnki.11-1802/ts.029312

Abstract

As the research object, Penaeus vannamei was ripened, colored and shaped by once-paragraph high-temperature hot air drying, and further dehydrated by the second-paragraph low-temperature heat pump drying. Combined with water content, total volatile base nitrogen (TVB-N) content, microstructure analysis, texture evaluation and rehydration rate, low-field nuclear magnetic resonance technology (LF-NMR) was used to explore the law of water distribution and migration of prawn meat during the drying and rehydration process, and compared with segmented hot air drying. Results showed that hot air and heat pump combined drying was beneficial to reduce TVB-N content, delay oxidation, and improve texture characteristics and rehydration rate of prawn meat. Meanwhile, the damage to the muscle fiber structure of prawns during drying was also small. The technical analysis of low field nuclear magnetic resonance (LF-NMR) showed that during the combined drying process, the reduction rate of immobilized water of prawn meat was relatively slow, and at the same time, it promoted the migration of some immobilized water to bound water. Furthermore, MRI images showed that the color difference of the overall signal value of prawn meat was small, which indicated gentle dewatering to prawn drying. The combined drying prawn meat also showed a rapid right shift of the peak vertex of immobilized water during the rehydration process. In addition, the relaxation time of the peak vertex and the peak area were significantly greater than those of the CK group after rehydration for 15 min. MRI images also confirmed that the combined drying prawn meat had a faster rehydration rate and a better rehydration effect. More notably, MRI images of the CK group after rehydration showed that there were three tearing parts in the internal tissue of prawn meat, which could not be rehydrated normally.

Key words： prawn; combined drying; rehydration process; low-field nuclear magnetic resonance; water migration

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