食品科学2012，Vol.33Issue(10)：16-19,4.
干燥方法对白鲢鱼片质量的影响
Effect of Drying Method on the Quality of Silver Carp Slices
摘要
Abstract
The effects of hot-air drying, microwave drying and microwave-vacuum drying on the quality of silver carp slices were investigated in this paper. The TBARS as the indicator of lipid oxidation was determined to evaluate the sensory quality of sliver carp slices. Hot air dried sliver carp slices had the strongest flavor of toast meat due to severe lipid oxidation. During microwave drying, the drying rate revealed an increase with the increase of microwave power, while the degree of lipid oxidation revealed a decrease with the increase of microwave power. During microwave-vacuum drying, both drying rate and lipid oxidation exhibited an increase trend due to the increase of vacuum degree. Therefore, microwave drying was the optimal drying method for silver carp slices due to the reduced drying time and less lipid oxidation.关键词
白鲢鱼/微波干燥/脂肪氧化/鱼腥味/哈喇味/土霉味Key words
silver carpi microwave drying~ lipid oxidation/fishy~ rancidity/earthy-muddy分类
轻工纺织引用本文复制引用
孙月娥,王卫东,付湘晋..干燥方法对白鲢鱼片质量的影响[J].食品科学,2012,33(10):16-19,4.基金项目
中南林业科技大学人才引进基金项目 （）
中南林业科技大学青年科学研究基金项目 （）
