脱水处理对贝 (Patinopecten yessoensis) 的影响 引引肌:结构和氧化洞察力
Huaqiong Li1,2, Yulong Zhao1,2, Jian Shi1,2
1College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
Foods (Basel, Switzerland)
|April 15, 2025
概括
真空冷干燥 (VFD) 最好保持贝的肌肉结构和质量. 这种方法最大限度地降低了结构性降解和氧化损伤,提高了保质期贝产品的技术功能性质.
科学领域:
- 食品科学 食品科学 食品科学
- 海洋生物学 海洋生物学
- 生物技术是生物技术.
背景情况:
- 贝添加肌肉是一种宝贵的海洋资源.
- 有效的加工对于保持贝质量和保质期至关重要.
研究的目的:
- 为了研究四种干燥技术对贝添加肌肉特性的影响.
- 确定最佳的干燥方法,以保持贝的质量.
主要方法:
- 热空气干燥 (HAD) 是一种热空气干燥技术.
- 真空热空气干燥 (VFAD) 是一种热空气干燥技术.
- 微波干燥 (MWD) 是一种微波干燥技术.
- 真空冷干燥 (VFD) 是一种冷干燥技术.
主要成果:
- VFD最佳地保持了超结构完整性,恢复和再水.
- VFD增强了蛋白质的稳定性,增加了硫醇含量,减少了碳酸.
- MWD严重破坏了蛋白质结构,而VFD最小化了变性.
结论:
- VFD是处理贝添加肌肉的优质方法.
- VFD可以缓解结构退化和氧化损伤.
- 调查结果为改善货架稳定贝产品质量提供了洞察力.
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