不同干燥方法对鲍鱼营养成分的影响

为研究不同干燥方式对鲍鱼中营养成分的影响,采用自然晾晒、热风干燥和微波真空干燥的方式,研究干制鲍鱼中多糖、总糖、胶原蛋白以及氨基酸含量的变化情况。结果表明,自然晾晒的鲍鱼中多糖和总糖含量显著高于热风干燥及微波真空干燥,而胶原蛋白及氨基酸含量则显著低于其余2种干燥方法。其中胶原蛋白含量以微波真空干燥的方式最佳,但同热风干燥间相差不大；氨基酸含量以热风干燥方式最佳。综合整体实验结果,热风干燥及微波真空干燥优于自然晾晒,且有利于工业化生产加工。

Effect of Drying Methods to Nutritional Compositions of Abalone

In this work, sun drying, hot-air drying and microwave drying were used to study the effects of drying methods on nutrients of abalone. The results showed that the contents of polysaccharide and total sugar in sun dried abalone were significantly higher than that in hot-air or microwave dried abalone. However, the contents of collagen and amino acids of abalone were significantly lower than that in hot-air or microwave dried abalone. Furthermore, it was also found that hot-air dried abalone not only had similar collagen content compared to microwave dried abalone, but also had a higher amino acid content than microwave dried abalone. Therefore, hot-air drying and microwave drying are better than sun drying from the aspects of product quality and production efficiency.