摘要
为改进传统腌干鱼类加工方式,文章研究了腌干鱼制品在不同热泵干燥条件下的干燥曲线以及干燥工艺参数。以色差和感官评分作为指标,选取干燥温度、湿度和风速等因素进行单因素试验,根据单因素试验结果确定各因素及其水平,通过正交试验确定腌干鱼类热泵干燥的最佳条件。结果表明,热泵干燥腌鱼的最佳工艺参数为:干燥温度30℃,相对湿度30%,风速1.5 m·s-1。此条件下热泵干燥的腌干鱼的色差为2.68,感官评分为88.7分,可以得到与腌前鱼样色差较小、感官品质佳、鱼体的脂肪氧化小、其过氧化值只有0.135 mg·kg-1腌干鱼,改善了腌干鱼的品质。
To improve the traditional drying technology of salted dry fish, we investigated the dry curve and dry process parameters of salted fish under different heat pump drying conditions. Taking chromatism and sensory evaluation as indices, we studied the drying temperature, humidity and wind speed which affect drying process of salted dry fish, so as to determine the best process parameters in heat pump dry process through orthogonal experiment. The optimal parameters were as follows ： heat pump temperature 30 ℃, relative humidity 30% and wind speed 1.5 m·s-1. The ehromatism value of salted dry fish was 2. 68 and the sensory score was 88.7 under these conditions. Salted dry fish after heat pump drying had smaller chromatism, better quality and less fat oxidation with peroxide val- ue of 0. 135 mg·kg-l compared with fresh fish. The quality of salted dry fish was improved.
出处
《南方水产科学》
CAS
CSCD
北大核心
2015年第1期81-88,共8页
South China Fisheries Science
基金
国家自然科学基金项目(31371800)
中国水产科学研究院基本科研业务费资助项目(2014C05XK01)
广东省海洋渔业科技推广专项(A201201I04,A201301C01)
关键词
腌干鱼制品
热泵干燥
工艺
优化
salted dry fish
heat pump drying
processing
optimization
