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利用热风和自然晾晒两种干燥方式制备干鲍鱼,并对其相应复水涨发过程中成分、组织构造和流变学特性的变化情况进行研究;探讨了两种干燥方式的干燥动力学和鲍鱼复水机理。组织构造采用VanGieson染色法观察,通过质构仪测定其复水涨发过程中的流变学特性(弹性模量、粘性模量、应力松弛时间和破断力)。结果表明,达到等同于干基的含水率所需时间,晾晒干燥方式约为热风干燥方式的1倍,且两种干燥方式下鲍鱼内部微观结构差异较大;复水过程中除鲍鱼总蛋白含量相对稳定,其它物质含量尤其是胶原蛋白的含量变化较大;不同涨发条件下鲍鱼肌肉组织结构发生了明显地变化;流变学特性参数与鲍鱼复水涨发过程中蛋白、水分等含量和组织结构的变化呈显著相关性。
The dried abalone was prepared by hot air drying and natural drying. The changes of composition, structure and rheology of the dried abalone during the rehydration process were studied. The drying kinetics of the two drying methods and the abalone Rehydration mechanism. Tissue structure was observed by VanGieson staining method. The rheological properties (elastic modulus, viscous modulus, stress relaxation time and breaking force) during the rehydration process were measured by the texture analyzer. The results showed that the time required to reach the moisture content equivalent to the dry basis was about twice as much as that of the hot air drying method, and the internal microstructure of the abalone differed greatly between the two drying methods. In addition to the total protein content of abalone The contents of other substances, especially collagen, changed greatly; the muscular tissue structure of abalone changed significantly under different conditions of hair growth; the rheological parameters and the contents of protein and water, Changes in organizational structure were significantly correlated.