不同干燥方法对乌贼品质及微观结构的影响

为了解不同干燥方法对乌贼干后品质及微观结构的影响,采用自然晾晒干燥、热风干燥和真空冷冻干燥3种方法对乌贼进行处理,研究其对乌贼感官特征、色泽、收缩率、风味、甲醛含量和微观结构的影响,以及在后续复水过程中复水率和复水完成后质构参数的变化。结果表明,干制后乌贼的收缩率变化为:自然晾晒干燥热风干燥真空冷冻干燥,且差异显著(P0.05)。真空冷冻干燥的乌贼在色泽、复水率方面优于其他两组,在第9小时的纯水复水率可达524.25%,为自然晾晒干燥组的2.5倍,而在质地和风味方面的品质一般,其微观肌肉纤维形变较小,纤维间孔径较大;热风干燥后的样品在感官、质地以及风味方面具有显著优势,呈味氨基酸含量总和达1 519.20 mg/100 g,显著高于其他干燥组(P0.05),但样品中的甲醛含量较高,为260.83 mg/kg,是新鲜样品的4.7倍,且肌肉纤维形变大,排列致密;自然晾晒干燥的乌贼肌肉纤维形变较小,排列较致密,其甲醛含量较低,仅为22.06 mg/kg,感官品质和色泽还有待进一步提高。

Effects of Drying Methods on Quality and Microstructure of Cuttlefish

The effects of natural-air drying, hot-air drying and vacuum freeze-drying on the quality and microstructure of cuttlefish were investigated. Quality parameters such as sensory quality, color, shrinkage ratio, texture, flavor and formaldehyde content were determined and the rehydration ratio of dried cuttlefish and the changes in some texture parameters after rehydration were examined. The results showed that the shrinkage rates of dried cuttlefish produced by various drying methods were in the decreasing order of natural-air drying > hot-air drying > vacuum freeze-drying, with significant differences being observed among these (P < 0.05). Vacuum freeze-dried cuttlefish were better than the other two groups in color and rehydration ratio, showing a rehydration ratio of up to 524.25% at 9 h of rehydration in water, which was 2.5 times as high as that of the natural-air dried samples, but in terms of texture and flavor, the muscle fiber showed a little deformation and loose arrangement. The hot-air dried samples had significant advantages in sensory, texture and flavor characteristics, and the content of taste-active amino acids was 1 519.20 mg/100 g, which was significantly higher than that of the other dried samples (P < 0.05), but the formaldehyde content was 260.83 mg/kg, which was 4.7 times as high as that of the fresh samples. In addition, the muscle fiber had a large deformation and a dense arrangement. In contrast, the formaldehyde content of the natural-air dried samples was the lowest of all three drying methods, which was as low as 22.06 mg/kg. Natural-air drying resulted in a little deformation and dense arrangement of the muscle fiber, and the sensory quality and color of the dried product needed to be further improved.