食品与机械2011，Vol.27Issue(4)：119-122,132,5.DOI:10.3969/j.issn.1003-5788.2011.04.035
牡蛎冷冻干燥后复水特性及微观结构的研究
Rehydration characteristics and microstructure of freeze-dried oyster
摘要
Abstract
To study the effect of drying methods on rehydration properties of the dried oyster, the fresh oysters were divided into three groups, direct freeze drying (Fresh + FD>. Freeze drying after boiling pretreatment (Boiled + FD) and natural drying group( Fresh + ND), respectively. Drying ratio, rehydration ratio, rehydration percentage and microstructural differences were investigated. The results showed that the water content of the two freeze-dried groups was far lower than the Fresh+ND oysters. And the two freeze-dried oyster groups both had a higher rehydration ratio and rehydration velocity than the Fresh+ND oyster in water bath at room temperature and 100 ℃ .suggesting that freeze drying facilitated the oysters for waterremoval and rehydration. The effect of drying method on the adduct muscle's structure was in a superior to inferior order: Fresh+FD> Boiled + FD>Fresh+ND. The adduct muscle fibre of Fresh + FD was slender, and stretched with well-distributed interfibrillar gaps, whereas the tissue of Fresh + ND group was compacted with aggregated muscle fibres. After rehydration at room temperature for 80 min, rehydration coefficient and rehydration percentage of the two freeze-dried oyster were higher than that of naturally dried oyster.关键词
牡蛎/冷冻干燥/复水/微观结构Key words
oyster / freeze-drying / rehydration / microstructure引用本文复制引用
董秀萍,朱蓓薇,金文刚,吴海涛,孙黎明,陈雪娇..牡蛎冷冻干燥后复水特性及微观结构的研究[J].食品与机械,2011,27(4):119-122,132,5.基金项目
国家“十一五”科技支撑计划资助项目(编号:2008BAD94B03) （编号:2008BAD94B03）
国家“863”资助项目(编号:2007AA091804) （编号:2007AA091804）
