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作 者 ：刘建华, 季金箭, 张建友, 丁玉庭

期 刊 ：核农学报 2016年 30卷 4期 页码：741-747

关键词：金枪鱼；脱水方式；挤压膨化；品质；

Keywords:tuna meat, dehydration ways, extrusion, quality,

摘 要 ：为了获得品质最佳的金枪鱼挤压产物,本试验以金枪鱼碎肉为原料,探讨了炒制、热泵干燥和真空干燥3种脱水方式对挤压产物品质的影响。结果表明,3种脱水方式对挤压产物的色差、膨化率、硬度和咀嚼度无显著影响。经炒制制得的挤压膨化产物,其组织化度最高,为1.62,蛋白质体外消化率最高、酸价最低,分别为84.41%和18.09 mg·g^-1。而经热泵和真空干燥处理得到的挤压产物,其组织化度为0.97和1.03,蛋白质体外消化率为81.77%和78.42%,酸价为32.76 mg·g^-1和26.36 mg·g^-1。相比其他2种脱水方式,炒制脱水有利于提高金枪鱼碎肉挤压膨化产物的组织化度,保持蛋白质的营养价值,并降低产物中脂肪的氧化程度。本研究为金枪鱼碎肉的挤压膨化提供了一定的理论依据。

Abstract:In order to obtain the optimum character of extrudates, tuna meat as raw material and quality of extrudates from it affected by three kinds of dehydration ways (stir-frying, heat pump drying and vacuum drying) has been investigated in this study.It was found that three dehydration ways have no significant influence on chromatic value, expansion rate, hardness and chewiness for the extrudates. Stir-frying was the best drying approach of them on textured index (1.62), protein in vitro digestibility (84.41%) and acid value (18.09 mg·g^-1). However,the protein in vitro digestibility and acid value for the extrudates from heat pump drying and vacuum drying tuna meat were 81.77% and 78.42%, 32.76 mg·g^-1 and 26.36 mg·g^-1, respectively. Therefore, it suggested that the stir-frying was superior to other two dehydration ways on improving textured index, holding nutritional value and reducing degree of oxidation on free fatty acids level of the product. The study could provide certain theoretic basis of extrusion of tuna meat.

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