文献类型：期刊文献

英文题名：Effect of Physical Osmosis Methods on Quality of Tilapia Fillets Processed by Heat Pump Drying

作者：Li, Min[1];Wu, Yang-yang[1];Guan, Zhi-qiang[1]

机构：[1]Guangdong Ocean Univ, Coll Engn, Zhanjiang 524088, Peoples R China

年份：2017

卷号：67

期号：2

起止页码：145

外文期刊名：POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES

收录：SCI-EXPANDED(收录号：WOS:000389210900007)、、Scopus(收录号：2-s2.0-85002747689)、WOS

基金：Research was supported by the Natural Science Foundation of Guangdong Province with grant no. 2015A030313613, and by The Science and Technology Department Project of Guangdong Province with grant no. 2014A020208115 and no. 2013A090100009.

语种：英文

外文关键词：trehalose; ultrasound; osmosis methods; heat pump drying; fish fillet; quality parameters

外文摘要：In order to achieve the influence of different pretreatment methods on heat pump dried tilapia fillets, the effects of trehalose, ultrasound-assisted and freeze-thaw cycle assisted osmotic dehydration on the color, rehydration, texture and Ca2+-ATPase activity were investigated. Tilapia fillets (100 mm length x 50 mm width x 5 mm height) were first osmoconcentrated in a trehalose solution combined with 4 degrees C under atmospheric pressure for 1 h, different power of ultrasound and freeze-thawing respectively, then heat pump dried. The results showed that under the same drying method, the comprehensive score of ultrasound in 400 Watt was best, compared to freeze-thaw, the ultrasound pretreatment had a significant (p<0.05) effect on the color and Ca2+-ATPase activity, but had no significant (p>0.05) effect on the rehydration and texture. However, both of them significantly (p<0.05) affected the quality in comparison to that of osmosis at 4 degrees C. It indicates that suitable ultrasonic pretreatment conditions improve the quality of dried products effectively and the conclusion of this research provides reference for heat pump dried similar products.