不同干燥方式对即食猪肝粉品质的影响OA

This study aims to investigate the effects of microwave drying(MD),hot-air drying(HD),and freeze-drying(FD)on the quality characteristics of ready-to-eat pork liver powder for the purpose of providing a theoretical basis for selecting suitable drying techniques for high-quality pork liver powder.The results showed that compared to MD and HD,FD resulted in brighter color,finer texture and significantly higher protein solubility of pork liver powder(P<0.05).Additionally,FD treatment led to complete unfolding of protein structure in ready-to-eat pork liver powder,resulting in significantly higher surface hydrophobicity and sulfhydryl content(P<0.05)and stronger fluorescence intensity.The electronic nose results indicated that pork liver powder produced by FD had the highest proportion of aromatic compounds and received the highest sensory scores for appearance,odor,taste,texture,and overall acceptability.In contrast,pork liver powder prepared by MD contained the highest concentrations of potential off-flavor substances such as sulfides and alcohols,resulting in the lowest sensory acceptance.Therefore,FD treatment significantly enhances the overall quality and sensory acceptance of pork liver powder,demonstrating the greatest application potential.