【作者】 张亚琦； 高昕； 许家超； 常耀光； 薛长湖；

【Author】 Yaqi Zhang Xin gao Jiachao Xu YaoguangChang Changhu Xue (College of Food Engineering and Medicine,Ocean University of China,Qingdao,266003)

【机构】 中国海洋大学食品与医药学院；

【摘要】 本文利用热风和自然晾晒两种干燥方式制备干鲍鱼,并对其相应复水涨发过程中的成分、组织构造和流变学特性变化进行研究,同时探讨了两种干燥方式的干燥动力学和鲍鱼复水机理。组织构造采用 Van Gieson 染色法进行观察,通过质构仪测定其复水涨发过程中的流变学特性(弹性模量、粘性模量、应力松弛时间和破断力)。结果表明：达到相同干基含水率所需的时间,晾晒方式约为热风干燥的一倍,两者内部微观结构差异较大；复水过程中除总蛋白含量相对稳定,其它物质含量尤其是胶原蛋白变化较大；不同涨发条件下鲍鱼肌肉组织结构发生明显的变化。流变学特性参数与复水涨发过程中蛋白、水分等含量和组织结构变化有显著相关性。更多还原

【Abstract】 Effects of different drying methods on drying rate and microstructure of the abalone dried by solar and hot-air were studied,then the proximate components,tissue structures and rheological properties(i.e.elastic modulus,viscosity,stress-relaxation time and rupture strength) of abalone during the process of water restoration were analyzed.The results show that:solar drying cost double time than hot-air’s to reach the same moister content,16% and the microstructure of these two dried abalone meat had significantly differences;during the process of water restoration,collagen content and other components changed a lot,except crude protein; tissue structure of different processed abalone changed absolutely;theological properties were influenced obviously by tissue structure and protein,water content.The texture characteristics of raw abalone and rehydrated dry abalone could be quantified.更多还原