不同干燥处理方法对鸡肉丁的干燥效果
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摘要
分别采用热风干燥法(hot air drying)、真空冷冻干燥法(vacuum freeze drying)和微波-热风耦合干燥法(combined microwave and hot air drying)干燥鸡肉,探究3种不同干燥方法对鸡肉丁的干燥曲线、色泽和水分活度、微观结构、复水性、复水后鸡肉丁质构特性和感官评定等指标的影响。结果表明,真空冷冻干燥后鸡肉色泽与水分活度明显优于其他2种干燥方式;环境扫描电镜(environmental scanning electron microscope, ESEM)观察结果表明,干燥后样品微观结构均发生一定程度收缩,真空冷冻干燥收缩最小,微观结构清晰饱满,与未经干燥样品的微观结构最为接近;真空冷冻干燥后的鸡肉复水时间最短,复水率最大,复水后真空冷冻干燥样品表现出良好的质构特性与感官品质,其次为微波-热风耦合干燥,热风干燥效果最差。
Chicken cubes were dried by hot air drying, vacuum freeze drying, and combined microwave and hot air drying, respectively. Effects of different drying methods on the drying curve, color, water activity, microstructure, reconstituability, texture characteristics, and sensory evaluation of chicken cubes after rehydration were investigated. The results showed that color and water activity of chicken after vacuum freeze drying were better than that of the other two methods. Moreover, the environmental scanning electron microscope(ESEM) results showed that the microstructure of chicken after drying shrunk to some extents, and vacuum freeze dried samples showed the least shrinkage with a clear microstructure, which was the closest to the structures of samples without drying. Furthermore, vacuum freeze dried chicken had the shortest rehydration time and the highest rehydration rate, and it showed good texture characteristics and sensory qualities after rehydration, which was followed by combined microwave and hot air drying. In comparison, hot air drying was the worst.
Chicken cubes were dried by hot air drying, vacuum freeze drying, and combined microwave and hot air drying, respectively. Effects of different drying methods on the drying curve, color, water activity, microstructure, reconstituability, texture characteristics, and sensory evaluation of chicken cubes after rehydration were investigated. The results showed that color and water activity of chicken after vacuum freeze drying were better than that of the other two methods. Moreover, the environmental scanning electron microscope(ESEM) results showed that the microstructure of chicken after drying shrunk to some extents, and vacuum freeze dried samples showed the least shrinkage with a clear microstructure, which was the closest to the structures of samples without drying. Furthermore, vacuum freeze dried chicken had the shortest rehydration time and the highest rehydration rate, and it showed good texture characteristics and sensory qualities after rehydration, which was followed by combined microwave and hot air drying. In comparison, hot air drying was the worst.
引文
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[28] 刘寒.真空冷冻干燥技术在生物制药中的应用[J].科技创新与应用,2016(27):97-98.
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[30] AFZAL T M,ABE T,HIKIDA Y.Energy and quality aspects during combined FIR-convection drying of barley[J].Journal of Food Engineering,1999,42(4):177-182.
[31] 华泽钊.冷冻干燥新技术[M].北京:科学出版社,2006.
[32] BANOUT J,KUCEROVA I,MAREK S.Using a double-pass solar drier for jerky drying[J].Energy Procedia,2012,30(1):738-744.
[33] 周国燕,詹博,桑迎迎,等.不同干燥方法对三七内部结构和复水品质的影响[J].食品科学,2011,32(20):44-47.
[34] 乔晓玲,阎祝炜,张原飞,等.干切牛肉冻干产品的复水品质研究[J].食品科学,2009,30(7):43-47.
[35] 徐明亮,周祥,蔡金龙,等.不同干燥方法对海芦笋干品品质的影响[J].食品科学,2010,31(11):64-68.
[2] 高磊,谢晶.生鲜鸡肉保鲜技术研究进展[J].食品与机械,2014(5):310-315.
[3] TOPUZ A,DINCER C,?ZDEMIR K S,et al.Influence of different drying methods on carotenoids and capsaicinoids of paprika (Cv.,Jalapeno)[J].Food Chemistry,2011,129(3):860-865.
[4] HUANG L L,ZHANG M,WANG L P,et al.Influence of combination drying methods on composition,texture,aroma and microstructure of apple slices[J].LWT-Food Science and Technology,2012,47(1):183-188.
[5] HORUZ E,BOZKURT H,KARATAS H,et al.Effects of hybrid (microwave-convectional) and convectional drying on drying kinetics,total phenolics,antioxidant capacity,vitamin C,color and rehydration capacity of sour cherries[J].Food Chemistry,2017,230:295-305
[6] 杜冰冰,徐振辉.干燥脱水法在肉类保藏中的应用[J].肉类研究,2008(11):59-63.
[7] 周鸣谦,刘春泉,李大婧.不同干燥方式对莲子品质的影响[J].食品科学,2016,37(9):98-104.
[8] 于蒙杰,张学军,牟国良,等.我国热风干燥技术的应用研究进展[J].农业科技与装备,2013(8):14-16.
[9] 李庆,王飞生,聂宗仁,等.板栗粉热风干燥和真空冷冻干燥的品质比较[J].食品科学技术学报,2013,31(4):64-68.
[10] MUKHERJEE P K,MUKHERJEE D,MAJI A K,et al.The sacred lotus (Nelumbo nucifera)-phytochemical and therapeutic profile[J].Journal of Pharmacy & Pharmacology,2009,61(4):407-422.
[11] 丁媛媛,毕金峰,木泰华,等.不同干燥方式对甘薯产品品质的影响[J].食品科学,2011,32(16):108-112.
[12] 苏秀榕,徐静,向怡卉,等.水发刺参的冷冻干燥技术研究[J].食品科学,2008,29(10):277-280.
[13] 石芳,李瑶,杨雅轩,等.不同干燥方式对松茸品质的影响[J].食品科学,2018,39(5):141-147.
[14] 李美君,王德宝,杨帆,等.不同干燥方式对羊肉干的影响及其研究[J].食品工业,2015(1):127-129.
[15] SCHUBERT H,REGIER M,SCHUBERT H,et al.The microwave processing of foods[M].Cambridge:Woodhead Publishing Limited,2005.
[16] HAGA S,OHASHI T.Heat-induced gelation of a mixture of myosin B and soybean protein[J].Journal of the Agricultural Chemical Society of Japan,1984,48(4):1 001-1 007.
[17] 张水华,孙君社,薛毅.食品感官鉴评[M].第二版.广州:华南理工大学出版社,1999.
[18] 吕为乔,李树君,韩清华,等.微波流态化联合干燥技术在果蔬中的研究进展[J].食品研究与开发,2015(6):120-123.
[19] 于蒙杰,张学军,牟国良,等.我国热风干燥技术的应用研究进展[J].农业科技与装备,2013(8):14-16.
[20] 周阳生.动物性食品微生物学检验[M].北京:中国农业出版社,1996.
[21] 辜雪冬,马长中,罗章,等.不同干燥方式对藏猪肉干品质的影响[J].肉类工业,2017(4):19-22.
[22] 王玮,葛毅强,王永涛,等.超高压处理保持猪背最长肌冷藏期间肉色稳定性[J].农业工程学报,2014,30(10):248-253.
[23] CHENG J H,OCKERMAN H W.Effect of phosphate with tumbling on lipid oxidation of precooked roast beef[J].Meat Science,2003,65(4):1 353-1 359.
[24] 谢小雷,李侠,张春晖,等.不同干燥方式对牛肉干物性特性的影响[J].农业工程学报,2015,31(S1):346-354;380.
[25] 翁江来,郁生军,张楠,等.干燥鸡胸肉褐变原因分析及褐变程度的测定[J].肉类研究,2011,25(3):21-24.
[26] 刘建彬,康乐,刘梦娅,等.鸡肉肽在美拉德反应中对生成肉味化合物的贡献研究[J].现代食品科技,2015(4):301-310.
[27] KIM Y H,KEETON J T,SMITH S B,et al.Evaluation of antioxidant capacity and colour stability of calcium lactate enhancement on fresh beef under highly oxidising conditions[J].Food Chemistry,2009,115(1):272-278.
[28] 刘寒.真空冷冻干燥技术在生物制药中的应用[J].科技创新与应用,2016(27):97-98.
[29] OFFER G,KNIGHT P,JEACOCKE R,et al.The structural basis of the water-holding,appearance and toughness of meat and meat products[J].Aquaculture,1989,26(s3-4):311-320.
[30] AFZAL T M,ABE T,HIKIDA Y.Energy and quality aspects during combined FIR-convection drying of barley[J].Journal of Food Engineering,1999,42(4):177-182.
[31] 华泽钊.冷冻干燥新技术[M].北京:科学出版社,2006.
[32] BANOUT J,KUCEROVA I,MAREK S.Using a double-pass solar drier for jerky drying[J].Energy Procedia,2012,30(1):738-744.
[33] 周国燕,詹博,桑迎迎,等.不同干燥方法对三七内部结构和复水品质的影响[J].食品科学,2011,32(20):44-47.
[34] 乔晓玲,阎祝炜,张原飞,等.干切牛肉冻干产品的复水品质研究[J].食品科学,2009,30(7):43-47.
[35] 徐明亮,周祥,蔡金龙,等.不同干燥方法对海芦笋干品品质的影响[J].食品科学,2010,31(11):64-68.
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