为研究贻贝热泵干制过程中的品质变化，对其蛋白质变性、脂肪氧化程度和风味与色泽变化等进行了研究。研究表明贻贝在干制过程中蛋白质主要在55~60发生变性，蛋白纤维紧缩和氢键的形成使得组织弹性和硬度增加，电镜观察到其肌纤维间隙减小、蛋白凝聚程度增加，质构测试结果验证了其咀嚼性的提升；TBARS值表明其脂肪氧化随着干制进程呈现先加剧后减缓的趋势，伴随着蛋白质和脂肪发生的化学变化而进行的风味物质含量变化形成了其独特的风味，呈鲜的谷氨酸、天冬氨酸和呈甜的甘氨酸和丙氨酸等氨基酸游离程度增加，使得干制品具有较好的鲜味，GC-MS结果说明醛类与烃类等其他物质之间在干制过程中发生了相互转化，挥发性风味物质的含量变化消除了海腥味，形成干品独特的氧化烘香气味；贻贝经过干制后颜色加深，得到以棕褐色为主的干制品，热泵干制能够得到色、香、味等各方面品质较好的贻贝干品。

Quality parameters including protein denaturation, lipid oxidation as well as changes in flavor and color were monitored during heat-pump drying of mussels. The results showed that protein denaturation of mussel meat occurred mainly at drying temperatures between 55 ℃ and 60 ℃, while contraction of protein fibers and formation of hydrogen bonds increased tissue elasticity and hardness. Electron microscopy showed that the gap between muscle fibers decreased and degree of protein aggregation increased, while the texture test confirmed an increase in chewiness. Lipid oxidation, measured in terms of thiobarbituric acid-reactive substances (TBARS) content, increased at the beginning of the drying period and subsequently decreased. The flavor compounds varied in accordance with the changes in protein and lipid, thus generating the unique flavor of mussel meat. There was an increase in the level of free glutamic acid and aspartic acid, which produced a fresh flavor, and that of free glycine and alanine, which produced a sweet flavor, thereby causing the dried products to taste fresh. Gas chromatography-mass spectrometry (GC-MS) results showed that there were interconversions between aldehydes and hydrocarbons during the drying period. Changes in volatile odor compounds eliminated the fishy smell and produced a unique aroma in dried mussel meat. The color of dried mussels was a dark brown. Thus, heat pump drying technology can be used to yield high-quality dried mussel products in terms of color, fragrance, and flavor.

浙江省科技厅重大科技专项重大农业项目（2013C02023-1）