渔业研究2025，Vol.47Issue(6)：758-769,12.DOI:10.14012/j.jfr.2025123
变温干燥对半干调味烤虾品质的影响
Influence of variable temperature drying on the quality of semi-dried seasoned roasted shrimp
摘要
Abstract
[Background]Litopenaeus vannamei is highly valued for its rich nutritional profile and delicious taste.Drying is one of the primary processing methods for shrimp;however,traditional constant-temperature drying has notable limitations.Low-temperature drying often fails to develop desirable flavors,while high-tem-perature drying tends to cause texture hardening and other quality defects,thereby restricting the overall quality improvement of the product.[Objective]This study aimed to investigate the effects of different variable-tem-perature drying conditions on the quality of semi-dried seasoned roasted shrimp,identify the optimal drying pro-cess,and develop a product with excellent color,texture,and flavor,thereby providing technical references for the development of semi-dried aquatic products.[Methods]Using L.vannamei as the raw material,the semi-dried seasoned roasted shrimp were processed using a combined low-temperature and high-temperature drying approach.The effects of three drying conditions(60℃−2 h/160℃−20 min,60℃−2 h/180℃−20 min,60℃−2 h/200℃−10 min)on color,texture(hardness and shear force),shrinkage rate,volatile compounds,taste characteristics,flavor nucleotides,and overall sensory quality of semi-dried seasoned roasted shrimp were systematically evaluated.[Results]Compared with fresh shrimp(Raw),the moisture content(MC)and water activity(Aw)of the semi-dried roasted shrimp decreased significantly(P<0.05),while the shrinkage rate,hard-ness,and shear force increased significantly(P<0.05).The texture,color,and flavor were also significantly en-hanced.Among the different drying conditions,the semi-dried seasoned roasted shrimp treated at 160℃and 180℃for 20 min exhibited closely resembled textural properties and flavor profiles.The semi-dried seasoned roasted shrimp treated at 180℃for 20 min exhibited the most prominent volatile flavor and taste profile.It was primarily characterized by pyrazine volatile compounds,such as 2,5-dimethylpyrazine,3-ethyl-2,5-dimethyl-pyrazine,and 2-ethyl-5-methylpyrazine,which contributed meaty,roasted,and nutty aromas.Additionally,it possessed high contents of inosine monophosphate(IMP)and adenosine monophosphate(AMP)(601.54 and 287.69 mg/100 g,respectively),along with high umami and richness response values,and received the highest sensory score(16.10).[Conclusion]For the variable-temperature drying process,the optimal condition was de-termined to be drying at 60℃for 2 h combined with drying at 180℃for 20 min.This protocol enabled the pro-duction of semi-dried seasoned roasted shrimp with desirable texture and enhanced flavor.关键词
变温干燥/半干调味烤虾/品质变化/挥发性化合物/滋味物质Key words
variable temperature drying/semi-dried seasoned roasted shrimp/quality changes/volatile compounds/taste substances分类
农业科技引用本文复制引用
罗慧娟,陈晓婷,韦福会..变温干燥对半干调味烤虾品质的影响[J].渔业研究,2025,47(6):758-769,12.基金项目
国家重点研发计划项目(2023YFD2401504) （2023YFD2401504）
