低温干燥与抗氧化剂在干制大黄鱼中的综合应用研究

Comprehensive applied research of low temperature drying technology and antioxidant of dried Large Yellow Croaker

摘要: 研究了低温干燥工艺和添加抗氧化剂对大黄鱼干制过程中脂肪氧化的影响。结果表明,养殖大黄鱼低温干燥的最佳工艺参数为:干燥温度17℃,干燥时间14h。添加抗氧化剂最优工艺条件为:0.08%特丁基对苯二酚(TBHQ),处理60min,料液比0.75∶1,在此优化条件下,TBA验证值达0.529,与优化目标值基本相符,重复性实验结果较好,具有实际应用意义。各因素的主次顺序:TBHQ浓度>料液比>浸泡时间。

Abstract: The low-temperature drying process and the optimum parameters of adding antioxidants of large yellow croaker were researched.The result showed that the optimum drying conditions was 17℃ for 14 h.The best condition of adding antioxidants was 0.08% TBHQ,immersing for 60 min and the ratio of material to liquid is 0.75∶1.Under this optimized condition,the verified TBA value reached 0.529,which was basically agreed with the optimal objective values.The repeatable experiment was better. The results were very important in practical application. The major-minor sequence among factors as follows: the concentration of TBHQ,the ratio of material to liquid,the immersing time.