Abstract

Chicken bone powder was dried by using spray drying (SD), hot air drying (AD), freeze drying (FD), and infrared freeze drying (IFD) in this study. Nutritional composition, antioxidant property, physical property, energy consumption, and flavor were compared, respectively. The results demonstrated that IFD powder had the highest content of amino acid nitrogen (49 mg/100 g). And in terms of polypeptide content, IFD and FD powder showed no significant difference, were obviously higher than AD and SD powder. As for antioxidant property, IFD and FD powder had higher DPPH and ·OH scavenging capacity than AD and SD powder. In addition, IFD powder had the highest L* value (74.59) and SD powder had the lowest L* value (65.35), which was consistence with the result of appearance score. Concerning flavor and sensory evaluation, IFD powder showed the highest umami value (11.85) and acceptability score (52.52) among four drying methods. Besides, the typical E-nose sensors response values of the IFD powder were closest to those of the enzymatic hydrolysate before drying and SD powder had the highest response value in all sensors. Finally on the basis of energy consumption, SD showed the minimum drying time and energy consumption.

摘要

本研究采用喷雾干燥（SD）、热风干燥（AD）、冷冻干燥（FD）和红外冷冻干燥（IFD）对鸡骨粉进行干燥。分别比较了营养成分、抗氧化性能、物理性能、能量消耗和风味。结果表明，IFD粉末的氨基酸氮含量最高（49 mg/100 g）。而在多肽含量方面，IFD和FD粉无显着差异，明显高于AD和SD粉。在抗氧化性能方面，IFD和FD粉体比AD和SD粉体具有更高的DPPH和·OH清除能力。此外，IFD粉末具有最高的大号*值（74.59）和SD粉末具有最低的大号*值（65.35），与外观得分结果一致。在风味和感官评价方面，IFD 粉末在四种干燥方法中表现出最高的鲜味值 (11.85) 和可接受性得分 (52.52)。此外，IFD粉末的典型电子鼻传感器响应值最接近干燥前酶水解物的响应值，SD粉末在所有传感器中的响应值最高。最后在能耗的基础上，SD显示了最小的干燥时间和能耗。