食品与发酵工业 >

2023 , Vol. 49 >Issue 15: 193 - 200

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032293

研究报告

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

  • 张泽伟 ,
  • 董春雨 ,
  • 吉宏武 ,
  • 张迪 ,
  • 刘书成 ,
  • 苏伟明
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  • 1(广东海洋大学 食品科技学院,广东省水产品加工与安全重点实验室,广东省海洋生物制品工程实验室,广东省海洋食品工程技术研究中心,水产深加工广东普通高等学校重点实验室,广东 湛江,524088)
    2(海洋食品精深加工关键技术省部共建协同创新中心(大连工业大学),辽宁 大连,116034)
第一作者:博士研究生(吉宏武教授为通信作者,E-mail:jihw62318@163.com)

收稿日期: 2022-05-13

  修回日期: 2022-06-18

  网络出版日期: 2023-08-31

基金资助

国家自然科学基金项目(32072340);国家现代农业产业技术体系项目(CARS-48);广东普通高等学校海洋食品绿色加工技术研究团队(2019KCXTD011)

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

  • ZHANG Zewei ,
  • DONG Chunyu ,
  • JI Hongwu ,
  • ZHANG Di ,
  • LIU Shucheng ,
  • SU Weiming
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  • 1(College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China)
    2(Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China)

Received date: 2022-05-13

  Revised date: 2022-06-18

  Online published: 2023-08-31

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摘要

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。

关键词： 凡纳滨对虾; 热风干燥; 层次分析法; 挥发性成分

本文引用格式

张泽伟 , 董春雨 , 吉宏武 , 张迪 , 刘书成 , 苏伟明 . 基于层次分析法优化凡纳滨对虾(Penaeus vannamei)热风干燥工艺[J]. 食品与发酵工业, 2023 , 49(15) : 193 -200 . DOI: 10.13995/j.cnki.11-1802/ts.032293

Abstract

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.

Key words： Penaeus vannamei; hot-air drying; analytic hierarchy process; volatile components

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