Zhou Xinyi, Du Xiangrong, Yang Jiangquan, Yuan Chunhong, Qiao Zhaohui, Huang Tao, Yang Wenge, Wei Huamao
College of Food Science and Engineering, Ningbo University, Ningbo 315211, China; Zhejiang Key Laboratory of Intelligent Food Logistic and Processing, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo 315211, China.
Faculty of Agriculture, Iwate University, Ueda 3-18-8, Morioka, Iwate 020-8550, Japan.
Food Chem. 2025 Aug 15;483:144242. doi: 10.1016/j.foodchem.2025.144242. Epub 2025 Apr 6.
The aim of this study was to investigate the effect of moisture equalization time during drying process on the textural properties, in vitro digestibility and flavor characteristics of pre-tenderized shrimp. The results showed that adding a moisture equalization stage affected the tenderness and color brightness of dried shrimp and improved in vitro digestibility, evidenced by increased protein digestibility and free amino acid content. Furthermore, adding a moisture equalization stage could increase the rate of water reduction in dried shrimp during the subsequent drying process. Flavor analysis suggested that the composition of volatile compounds in shrimp changed after water equalization, and the content of alcohols and esters increased, resulting in a richer flavor of dried shrimp. This study concludes that adding a moisture equalization stage during drying improves the physicochemical characteristics and flavor quality of pre-tenderized dried shrimp.
本研究的目的是探究干燥过程中的水分平衡时间对预嫩化虾的质地特性、体外消化率和风味特征的影响。结果表明，增加一个水分平衡阶段会影响干虾的嫩度和颜色亮度，并提高体外消化率，蛋白质消化率和游离氨基酸含量的增加证明了这一点。此外，增加一个水分平衡阶段可以提高干虾在后续干燥过程中的水分减少率。风味分析表明，水分平衡后虾中挥发性化合物的组成发生了变化，醇类和酯类的含量增加，使干虾的风味更加浓郁。本研究得出结论，在干燥过程中增加一个水分平衡阶段可改善预嫩化干虾的理化特性和风味品质。
