文献类型：期刊文献

中文题名：真空冷冻干燥对牡蛎品质的影响

英文题名：Effects of Vacuum Freeze-drying on the Quality of the Oyster Ostrea rivularis

作者：高加龙[1];沈建[2];章超桦[1];秦小明[1]

机构：[1]广东省水产品加工与安全重点实验室水产品深加工广东普通高校重点实验室国家贝类加工技术研发分中心(湛江)广东海洋大学食品科技学院;[2]中国水产科学研究院渔业机械仪器研究所

年份：2015

卷号：0

期号：4

起止页码：253

中文期刊名：现代食品科技

外文期刊名：Modern Food Science and Technology

收录：CSTPCD、、北大核心2014、EI(收录号：20152100880352)、Scopus(收录号：2-s2.0-84929620792)、北大核心

基金：国家现代农业产业技术体系(CARS-48)

语种：中文

中文关键词：牡蛎;真空冷冻干燥;质构;滋味成分

外文关键词：oyster;;vacuum freeze-drying;;texture;;flavor components

中文摘要：我国牡蛎产量丰富,除部分鲜销外很多加工为干制品,然而传统牡蛎干制品复水性差、产品附加值低。为了得到高品质的牡蛎干制品,本研究对牡蛎进行真空冷冻干燥加工,并对冻干加工牡蛎的复水性、质构和蛋白、脂肪及部分滋味成分含量的变化情况进行探讨。研究结果表明:牡蛎的共晶点和共熔点温度分别为-25℃和-17.5℃,牡蛎在-30℃^-35℃条件下预冻2 h,在冷阱温度达到-40℃后在真空度20 Pa条件下干燥15 h得到干品;与对照产品(市售蚝干)相比,冻干牡蛎复水性较好,其在20 min即可复水完全,复水比为3.68;冻干牡蛎的质构也优于对照,除脂肪含量较低外,蛋白质和几种滋味成分含量也均高于对照。由此可见,真空冻干燥不仅可以减少牡蛎干制时的蛋白损失,且能够较好保持质构和原有风味,可以用于高品质牡蛎干制品的加工。

外文摘要：Oysters are abundant in China, and a large number are processed as dried products However, the dried oysters prepared by traditional methods have poor rehydration characteristics and are low value-added products. To produce a high-quality dried oyster, fresh oyster meat was processed by vacuum freeze-drying, and the rehydration characteristics, texture, and contents of protein, fat, and various flavor components were studied. The eutectic point and melting point of the fresh oyster Ostrea rivularis were-25 ℃ and-17.5 ℃, respectively. Fresh oysters were pre-frozen at temperatures of-30 ℃ to-35 ℃ for two hours, and were then vacuum freeze-dried for 15 hours to produce a dried product with a cold trap temperature of-40 ℃ and a vacuum pressure of 20 Pa. Compared with the control product(commercial dried oyster), the freeze-dried product exhibited better rehydration capacity, and could be rehydrated completely within 20 minutes with a rehydration ratio of 3.68. The texture of freeze-dried oysters was better than that of the control product, and the contents of protein and various flavor components were higher than those of the control. Therefore, vacuum freeze-drying can not only decrease protein loss, but maintains the texture and flavor of oysters, indicating that this method can be used to produce high-quality dried oysters.