Zheng Yao, Zhang Shuaishuai, Yang Liu, Wei Banghong, Guo Quanyou
Key Laboratory of Oceanic and Polar Fisheries, Ministry of Agriculture and Rural Affairs, East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China.
Laoshan Laboratory, Qingdao 266200, China.
Foods. 2024 May 29;13(11):1706. doi: 10.3390/foods13111706.
To achieve a krill meal of high quality, a two-stage drying involving hot-air drying and vacuum drying was investigated. Five experimental groups were established according to the different drying conditions in the second stage, including 95 °C and 101 kPa, 95 °C and 60 kPa, 75 °C and 101 kPa, 75 °C and 60 kPa, and 75 °C and 20 kPa. The results showed that reducing the drying temperature and vacuum pressure in the second stage had a significant impact on the drying characteristics, sensory quality, and bioactive compounds of krill meal. Among all five groups, the drying condition of 75 °C and 60 kPa maintained a high drying rate while preserving a phospholipid content of 30.01 mg/kg and an astaxanthin content of 37.41 mg/kg. It also effectively reduced the isomerization of astaxanthin and the oxidation of unsaturated fatty acids. These results suggested that the two-stage drying method may contribute to the production of high-quality krill meal.
为了获得高质量的磷虾粉，研究了一种包括热风干燥和真空干燥的两段式干燥方法。根据第二阶段不同的干燥条件建立了五个实验组，包括95℃和101kPa、95℃和60kPa、75℃和101kPa、75℃和60kPa以及75℃和20kPa。结果表明，在第二阶段降低干燥温度和真空压力对磷虾粉的干燥特性、感官品质和生物活性化合物有显著影响。在所有五组中，75℃和60kPa的干燥条件保持了较高的干燥速率，同时保持了30.01mg/kg的磷脂含量和37.41mg/kg的虾青素含量。它还有效地减少了虾青素的异构化和不饱和脂肪酸的氧化。这些结果表明，两段式干燥方法可能有助于生产高质量的磷虾粉。
