由于不同干燥方法的影响,Macrobrachium rosenbergii肉的物理化学和微观结构特性和挥发性化合物
Zhuo Zhang1, Ya Zhao1, Mohammad Molaveisi1
1Department of Food Scienec and Engineering, School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China.
Journal of the science of food and agriculture
|February 6, 2026
概括
微波真空干燥 (MVD) 为肉提供了最高的干燥效率. 真空冷干燥 (VFD) 最好保存蛋白质和阿斯塔山丁,使MVD成为一个有希望的整体脱水方法.
科学领域:
- 食品科学 食品科学 食品科学
- 水产产品技术 水产产品技术
- 干燥技术 干燥技术
背景情况:
- 越来越多的人对高品质的干海鲜有着类似新鲜品质的需求.
- 需要评估Macrobrachium rosenbergii (巨型淡水) 肉的不同干燥方法.
研究的目的:
- 为了比较热空气干燥 (HAD),热干燥 (HPD),真空冷干燥 (VFD) 和微波真空干燥 (MVD).
- 评估这些方法对肉的干燥效率,物理化学性质,微观结构和挥发性化合物的影响.
主要方法:
- 使用HAD,HPD,VFD和MVD进行干燥实验.
- 物理化学性质的分析 (蛋白质,阿斯塔山丁,颜色,纹理).
- 微结构分析 (SEM),水态分析 (LF-NMR) 和挥发性化合物分析 (GC-MS).
主要成果:
- MVD表现出最高的干燥效率.
- VFD保留了最高的原始蛋白质和阿斯塔丁含量,具有更好的轻度和降低的硬度.
- 微观结构分析显示,根据干燥方法有不同的孔隙形成;VFD比其他蛋白质更好地保持蛋白质完整性.
- GC-MS确定了关键的挥发性化合物,在HAD,HPD和MVD样本中,pyrazines贡献了烤香味.
结论:
- 微波真空干燥 (MVD) 是肉的高效脱水方法.
- 真空冷干燥 (VFD) 在维护营养和结构质量方面表现出色.
- MVD提出了一种有前途的方法,用于加工Macrobrachium rosenbergii肉.
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