Kim Bo-Sub, Oh Boung-Jun, Lee Jeung-Hee, Yoon Young Seung, Lee Hae-In
Mokpo Marine Food-Industry Research Center, Mokpo 58621, Korea.
Foods. 2020 Feb 15;9(2):196. doi: 10.3390/foods9020196.
The physicochemical characteristics and textural properties of yellow croaker treated by hot air drying (HAD), low temperature vacuum drying (LVD), and freeze drying (FD) methods were studied. The dried fish by LVD had the lowest moisture content and highest protein. The volatile basic nitrogen values of dried fish by HAD, LVD, and FD were 66.27, 34.38, and 33.03 mg/100 g sample, respectively. The predominant amino acids of dried fish treated by LVD and FD were lysine, taurine, alanine, and glutamic acid, and the predominant ones by HAD were the remaining amino acids analyzed in this study, except lysine, taurine, alanine, and glutamic acid. By using the color parameters, the L* and b* values by LVD showed light brown and yellow colors of the fish. The textural properties of dried fish by LVD were softer and more chewable than those of HAD and FD. In the stereo-micrographs, the flesh of dried fish by LVD compared to others showed minimization of texture damage, resilient tissues, much fish oil, and were light brown in color. Taken together, these results suggest that LVD rather than HAD and FD provide good qualities of dried fish in terms of physicochemical characteristics and textural properties.
研究了采用热风干燥（HAD）、低温真空干燥（LVD）和冷冻干燥（FD）方法处理的小黄鱼的理化特性和质构特性。经LVD干燥的鱼水分含量最低，蛋白质含量最高。经HAD、LVD和FD干燥的鱼的挥发性盐基氮值分别为66.27、34.38和33.03mg/100g样品。经LVD和FD处理的干鱼中主要氨基酸为赖氨酸、牛磺酸、丙氨酸和谷氨酸，经HAD处理的干鱼中主要氨基酸为本研究分析的除赖氨酸、牛磺酸、丙氨酸和谷氨酸之外的其余氨基酸。通过颜色参数，LVD处理的干鱼的L和b值显示出鱼的浅棕色和黄色。LVD处理的干鱼的质构特性比HAD和FD处理的更柔软、更易咀嚼。在立体显微镜照片中，与其他干鱼相比，LVD处理的干鱼的鱼肉质地损伤最小、组织有弹性、鱼油多且呈浅棕色。综上所述，这些结果表明，就理化特性和质构特性而言，LVD比HAD和FD能提供品质更好的干鱼。
